Moroccan Chicken
it is a traditional dish in Morocco .. enjoey :)
Ingredients:
1 tbsp. oil
8 small chicken pieces (skinned)
1 can x 300g boiled chickpeas (rinsed and drained)
1/4 cup dried apricots (chopped)
1 onion (finely chopped)
1 garlic clove (crushed)
1 tsp. each of ground turmeric, cumin and cinnamon
1/4 tsp. clove powder
1/2 tsp. cayenne pepper
2 cubes Chicken Stock - Less Salt (dissolved in 1 1/2 cups warm water)
2 tbsp. tomato paste
2 tbsp. lemon juice
1 bunch spinach (coarsely chopped )
1/2 tsp. freshly ground black pepper
Preparation:
Heat the oil in a wok. Place the chicken in it and brown over a moderately high heat. Then place the chicken in a casserole dish with the chickpeas and dried apricots.
Cook the onion and garlic in the same wok for 2-3 minutes. Add in the spices and cook, stirring continuously for 1 minute.
Add tomato paste, lemon juice and dissolved Chicken Stock cubes to the onion mixture. Bring to the boil stirring constantly, then simmer over a low heat for 2 minutes. Pour it over the chicken and cover the casserole.
Cook in a pre-heated mid temperature oven (180C) for 30 minutes. Then stir the spinach into the mixture. Cover and cook for a further 15 minutes or until the chicken is cooked. Season with black pepper.
Serve with Couscous or white rice
it is a traditional dish in Morocco .. enjoey :)
Ingredients:
1 tbsp. oil
8 small chicken pieces (skinned)
1 can x 300g boiled chickpeas (rinsed and drained)
1/4 cup dried apricots (chopped)
1 onion (finely chopped)
1 garlic clove (crushed)
1 tsp. each of ground turmeric, cumin and cinnamon
1/4 tsp. clove powder
1/2 tsp. cayenne pepper
2 cubes Chicken Stock - Less Salt (dissolved in 1 1/2 cups warm water)
2 tbsp. tomato paste
2 tbsp. lemon juice
1 bunch spinach (coarsely chopped )
1/2 tsp. freshly ground black pepper
Preparation:
Heat the oil in a wok. Place the chicken in it and brown over a moderately high heat. Then place the chicken in a casserole dish with the chickpeas and dried apricots.
Cook the onion and garlic in the same wok for 2-3 minutes. Add in the spices and cook, stirring continuously for 1 minute.
Add tomato paste, lemon juice and dissolved Chicken Stock cubes to the onion mixture. Bring to the boil stirring constantly, then simmer over a low heat for 2 minutes. Pour it over the chicken and cover the casserole.
Cook in a pre-heated mid temperature oven (180C) for 30 minutes. Then stir the spinach into the mixture. Cover and cook for a further 15 minutes or until the chicken is cooked. Season with black pepper.
Serve with Couscous or white rice
