Moroccan Chicken

This delicious winter warmer won’t let you down!

Serves 8-10

Grainy, veg filled, warm spices

Ingredients:

  • 2 Tbsp olive oil
  • ~2kg of chicken with skin on- thighs, drumsticks and breast
  • 2 x brown onions (diced)
  • 4 carrots (diced)
  • 1 large eggplant (cubed)
  • 4 garlic cloves (minced)
  • 2 Tbsp sweet paprika
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp fennel seeds
  • 1 tsp cumin
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 large tin of tomatoes (diced)
  • 1/3 cup lemon juice & zest of the whole lemon
  • 2 cups of water
  • ½ cup sultanas or raisins
  • ½ cup dreid apricots
  • ½ cup slivered almonds
  • Fresh coriander to serve
  • 1 cup cous cous

Method:

  1. On a medium heat stove top with a large deep fry pan add 1 Tbsp of oil, when hot, add the chicken in batches to brown, cooking each side for 2-3 minutes. Set aside on a plate.
  2. In a large saucepan over a medium-high heat add the olive oil and onions and mix well. Sauté for 2-3 minutes. Add the carrots and continue to cook for an additional 3-4 minutes, or until onions are cooked. Reduce heat to medium-low and stir in the garlic. Cook for 30-60 seconds.
  3. Add the paprika, salt, pepper, turmeric, coriander, fennel seeds, cumin, ground ginger, and ground cinnamon. Mix well to combine. Cook over medium-low heat for 30-60 seconds.
  4. Add the tinned tomatoes, lemon juice, and lemon zest and mix well to combine with the onion and spices. Add the water and increase the heat to medium-high. Bring to a boil and immediately reduce heat to a low. Simmer for 5 minutes.
  5. Arrange chicken pieces back into the pot (if the sauce is extra thick, add an additional cup or two of water). Return pot to a boil. Reduce heat to low, cover the pot and allow the chicken to simmer for 20-30 minutes. After 20-30 minutes, turn the chicken over, cover and simmer for an additional 10 minutes.
  6. Gently stir in eggplant, sultanas/raisins and apricots into the chicken and continue to cook, covered, for 15 minutes. Remove cover and cook over medium-high heat for an additional 15 minutes or until eggplant is fully cooked.
  7. In the meantime prepare cous cous according to the packet instructions and set aside.
  8. Once the mixture has finished cooking, sprinkle with slivered almonds and fresh coriander and serve over cous cous. Voila!

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