Moroccan Chicken
Ingredients
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| 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 |
Preparation
- Cube the chicken breast.
- Chop the onion.
- Finely chop the garlic.
- Finely chop the ginger.
- Slice the preserved lemon into small wedges.
Cooking
- Over a medium flame, heat the oil in a flame-proof and oven-proof casserole and cook the onion and garlic for 5 min.
- Carefully stir in the chicken stock.
- Gradually stir in the flour until it all dissolves into the liquid.
- Stir in the honey and tomato purée.
- Stir in the ras el hanout, ground coriander, ground cumin, ground cinnamon, turmeric, cayenne pepper, ginger and season with salt and pepper.
- Stir in the chopped tomatoes and bring everything to a boil.
- Add the chicken and chickpeas.
- Add the apricots and preserved lemon and bring to a boil.
- Reduce the heat, cover, and simmer for 1 hour, stirring occasionally.
- (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.)
Serving
- Garnish with a little freshly chopped coriander and serve with either couscous or choice of flatbread or rice.
Notes
Preserved lemon has a distinctive flavour and the quantity specified can be adjusted to suit individual taste.I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
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