0:15 Prep | 0:55 Cook | 4 Servings | Advanced
Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.
1 tablespoon plain flour
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 cinnamon stick
1/2 teaspoon chilli powder
1kg (about 8 pieces) chicken thigh fillets, sinew trimmed, halved
3 tablespoons light olive oil
2 onions, thinly sliced
4 garlic cloves, crushed
375ml (1 1/2 cups) Massel chicken style liquid stock
425g can crushed tomatoes
2 bay leaves
2 teaspoons sugar
400g can chickpeas, drained
1/2 cup pitted dates
1/4 cup chopped fresh coriander
1/2 cup blanched almonds
Cooked couscous, to serve
Step 1 Combine flour and spices in a bowl. Toss chicken in spice mixture. Heat 2 tablespoons oil in a heavy-based pan over medium heat. Add chicken and fry in batches for 1 minute each side until lightly browned. Transfer to a plate lined with paper towel to drain.
Step 2 Add remaining oil to pan with onions and cook for 5 minutes. Stir in garlic and any remaining spice mixture. Return chicken to pan. Add stock, tomatoes, bay leaves and sugar. Simmer, partially covered, stirring occasionally, for 20 minutes.
Step 3 Remove lid and cook for 15 minutes. Add chickpeas and dates, and cook for 5 minutes. Stir in coriander and almonds; serve with couscous.
Author: Valli Little Image credit: Jared Fowler Publication: Taste.com.au