Moroccan Chicken
Morocco inspired moroccan chicken featuring turmeric. A world classic for one.
Ingredients
- 2 tbspn olive oil
- ¼ tspn ground cinnamon
- 50 gm onion (prepared weight)
- ¼ tspn turmeric
- 1 tspn garlic
- ¼ tspn cayenne pepper
- 150 ml chicken stock
- 1 tspn ginger
- 1 tspn plain flour
- ¼ tspn salt (or to taste)
- 1 tbspn honey
- freshly ground black pepper (to taste)
- 1 tspn tomato purée
- 3 tbspn chopped tomatoes
- 1 tspn ras el hanout
- 1 chicken breast
- ¼ tspn ground coriander
- 3 tbspn chickpeas
- ¼ tspn ground cumin
- 50 gm dried apricots
- ½ - 1 preserved lemon
Method
- 1
Cube the chicken breast.
- 2
Chop the onion.
- 3
Finely chop the garlic.
- 4
Finely chop the ginger.
- 5
Slice the preserved lemon into small wedges.
- 6
Over a medium flame, heat the oil in a flame-proof and oven-proof casserole and cook the onion and garlic for .
- 7
Carefully stir in the chicken stock.
- 8
Gradually stir in the flour until it all dissolves into the liquid.
- 9
Stir in the honey and tomato purée.
- 10
Stir in the ras el hanout, ground coriander, ground cumin, ground cinnamon, turmeric, cayenne pepper, ginger and season with salt and pepper.
- 11
Stir in the chopped tomatoes and bring everything to a boil.
- 12
Add the chicken and chickpeas.
- 13
Add the apricots and preserved lemon and bring to a boil.
- 14
Reduce the heat, cover, and simmer for , stirring occasionally.
- 15
(During cooking adjust the heat and remove the lid as necessary to reduce the sauce to the desired consistency, even adding a little water if necessary.)
- 16
Garnish with a little freshly chopped coriander and serve with either couscous or choice of flatbread or rice.