Moroccan Chicken Recipe

Moroccan Chicken Recipe

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For a tasty change this weekend, why not try giving your Sunday roast a break and try this tagine-cooked chicken recipe instead?

Ingredients (serves 6 people)

3 whole star anise

5 cardamom pods

10ml cumin

10ml cinnamon

5ml ginger

10ml paprika

100ml olive oil

Large chicken (about 600g)

Onion, chopped

4 garlic cloves

Salt and freshly ground black pepper

400g can chickpeas

400g can chopped tomatoes

500ml chicken stock

A handful of coriander, chopped

100g almonds

Directions

Mix all of the spices and 60ml olive oil in to a paste. Rub this over the chicken and place it in the fridge for about two hours. (Wash your hands afterwards!)

Pre-heat the oven to 160°C (gas mark 3).

Heat the remaining olive oil in a medium-sized oven proof pot. Place the chicken in the warm pot and fry until brown. Add the onion and garlic and fry for another 5 minutes. Season well with salt and black pepper.

Add the chickpeas, tomatoes and stock. Cover the pot with its lid and bring to the boil. Place this in your pre-heated oven and bake for 90 minutes.

Turn the oven up to 200°C (gas mark 6), remove the lid and roast uncovered for another 30 minutes.

Remove it from the oven and sprinkle over coriander and almonds. Serve with couscous or rice.

TIP
If you prefer, you can use lamb shanks, oxtail or a whole deboned leg of lamb instead of chicken.

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