Moroccan chicken recipe Ingredients:
1.5-2kg chicken pieces (I used drumsticks and thighs)
3 tsp cayenne pepper
6 tsp ground black pepper
4.5 Tbsp paprika
4.5 Tbsp ground ginger
3 Tbsp turmeric
6 Tbsp ground cinnamon
6 Tbsp olive oil
6 Tbsp argan oil (I used sunflower)
6 large onions, finely diced
9 cloves garlic, minced
1 litre tomato juice
4x400g tinned chopped tomatoes
300g dried apricots, halved
150g raisins or sultanas
1 preserved lemon, chopped
200 g blanched flaked almonds
2 tsp strands Saffron, soaked in cold water
1.5 litre chicken stock
3 Tbsp clear honey
Moroccan chicken recipe Method
1. Preheat the oven to 150C. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in the fridge.
2. Heat 1 Tbsp each of the olive oil and argan oil in a large casserole dish that can be used on the stove top or in the oven. Add the onions and the remaining spice mix and cook over a low heat for 10 minutes until the onions are soft but not coloured. Add the garlic for the final 3 minutes.
3. Heat a heavy griddle pan and when it is really hot place the chicken pieces skin side down in the pan and cook for 4-5 minutes. Turn over and cook for another 5 minutes, then remove from the pan and place in the casserole dish.
4. Pour 250ml tomato juice into the griddle pan and stir well then pour the contents of the pan into the casserole dish.
5. Add the remaining tomato juice, chopped tomatoes, apricots, preserved lemon, raisins, flaked almonds, saffron, stock and honey to the casserole dish. Bring to the boil, cover with a tightly fitting lid and cook in the oven for 30-45 minutes or until the chicken is tender.
This Moroccan chicken recipe is spicy, fruity dish is perfect on fluffy couscous with a salad of flat-leaf parsley, cucumber and cherry tomatoes.
1.5-2kg chicken pieces (I used drumsticks and thighs)
3 tsp cayenne pepper
6 tsp ground black pepper
4.5 Tbsp paprika
4.5 Tbsp ground ginger
3 Tbsp turmeric
6 Tbsp ground cinnamon
6 Tbsp olive oil
6 Tbsp argan oil (I used sunflower)
6 large onions, finely diced
9 cloves garlic, minced
1 litre tomato juice
4x400g tinned chopped tomatoes
300g dried apricots, halved
150g raisins or sultanas
1 preserved lemon, chopped
200 g blanched flaked almonds
2 tsp strands Saffron, soaked in cold water
1.5 litre chicken stock
3 Tbsp clear honey
Moroccan chicken recipe Method
1. Preheat the oven to 150C. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in the fridge.
2. Heat 1 Tbsp each of the olive oil and argan oil in a large casserole dish that can be used on the stove top or in the oven. Add the onions and the remaining spice mix and cook over a low heat for 10 minutes until the onions are soft but not coloured. Add the garlic for the final 3 minutes.
3. Heat a heavy griddle pan and when it is really hot place the chicken pieces skin side down in the pan and cook for 4-5 minutes. Turn over and cook for another 5 minutes, then remove from the pan and place in the casserole dish.
4. Pour 250ml tomato juice into the griddle pan and stir well then pour the contents of the pan into the casserole dish.
5. Add the remaining tomato juice, chopped tomatoes, apricots, preserved lemon, raisins, flaked almonds, saffron, stock and honey to the casserole dish. Bring to the boil, cover with a tightly fitting lid and cook in the oven for 30-45 minutes or until the chicken is tender.
This Moroccan chicken recipe is spicy, fruity dish is perfect on fluffy couscous with a salad of flat-leaf parsley, cucumber and cherry tomatoes.
