Entrees

Moroccan Chicken (serves 4)

The Moroccan flavor was achieved using a combination of the spice, Ras-el-Hanout, and Preserved Lemon Paste. Ras-el-Hanout is a combination of a number of spices including, but not limited to, coriander seeds, ginger, cloves, turmeric, cardomom, cumin, cinnamon and allspice. The sauce served on and alongside the chicken and chickpea mixture was a blend of tahini paste, sheep’s yoghurt and light coconut milk whisked together and the result has a slightly nutty flavor (this can be used in many other ways – as a spread for sandwiches or wraps and, if diluted, it makes a good dressing).

Total time preparing and cooking: 1 hour 10 minutes

2 tbsp. olive oil
1 medium onion – chopped
2 cloves garlic – grated
6 skinless, boneless chicken thighs
2tsp. cornflour
1 1/2 tbsp. ras-el-hanout
1/2 tbsp. preserved lemon paste
2 cups of chicken broth
1 can of chickpeas
Handful of pomegranate seeds
Sprinkling of coriander – finely chopped

Heat 1 tbsp. of oil in a deep-sided skillet or Dutch oven and when sizzling add the onion and cook until just turning brown then add the garlic and cook for a further couple of minutes. Tip contents of skillet onto a plate.
Pour the other tbsp. of oil into the skillet and, when nice and hot, place the chicken thighs in the pan and sear for 2 – 3 minutes on either side until they are nicely brown. Remove from skillet and place on a plate.
In a small bowl place the cornflour and ras-el-hanout. Take 1 tbsp. of chicken broth and slowly pour over the dry ingredients, whisking all the time with a small whisk and making sure there are no lumps. Then, whisk in the preserved lemon paste.
Pour the broth into the skillet, add the liquid of ras-el-hanout, etc. and bring to a boil stirring frequently.
Tip in the onion garlic mixture, the chicken thighs and chickpeas. Season with slat and pepper. Boil for a few minutes then turn down heat and simmer for 30 minutes with a lid on the pan.
Drizzle the tahini sauce over the chicken, sprinkle with pomegranate seeds and chopped coriander.

TAHINI SAUCE

2 tbsp. tahini
2 tbsp. sheep’s yogurt (less lactose) or regular yogurt
2 tbsp. lite coconut millk

Whisk all together. Season.

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