Moroccan chicken

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Prep:

This is something I made to go with JanS Spice Mix. I have to mention Iain Hewiston and Claudia Roden who helped me make up this recipe as I took ideas from both of them as well.

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Ingredients [?]

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  • add   1 can chopped tomatoes
  • add   2 tablespoons olive oil
  • add   1/2 kg pumpkin
  • add   1 1/4 kg chicken pieces
  • add   1 cup chicken stock
  • add   1 1/2 tablespoons ras el hanout spice mix (JanS recipe)
  • add   yoghurt
  • add   2 onions
  • add   1 lemon, juice of
  • add   1 cinnamon stick
  • add   12 pitted prunes
  • add   1/4 teaspoon saffron threads
  • add   salt and pepper
  • add   1 tablespoon honey

Instructions

  1. Heat olive oil in a large saucepan over medium high heat.
  2. Sprinkle chicken with salt and pepper add to skillet and brown about 5 mins per side.
  3. Transfer chicken to plate.
  4. (you will have to dochicken in batches so as not to crowd the pan too much) Pour off all but a thin film of fat from the pan.
  5. Add the onions and reduce the heat and cook the onions until very tender and beginning to brown about 10 minutes.
  6. Add the pumpkin and cook for further 2 minutes.
  7. Add the Spice including saffron and stir until quite fragrant, about 1 minute taking care not to burn.
  8. Add the chicken, chicken stock, cinnamon stick, tomatoes, prunes and honey, lemon juice.
  9. Cover and simmer for about 30 minutes until chicken cooked.
  10. Take out the chicken, keep warm simmer the sauce without lid for about 10-15 minutes until thickened.
  11. Serve with couscous or rice.
  12. Sprinkle with couscous and add a dollop of yoghurt.