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Moroccan Chicken Recipe
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| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 8 pieces Chicken
- 4 tablespoons Chickpeas cooked kabuli chane
- 1 tablespoon extra virgin olive oil
- 1 medium onion
- 1 medium carrot (peeled
- 1 tablespoon celery finely chopped
- 2 teaspoons garlic finely chopped
- 1 inch Ginger finely chopped
- 1/4 teaspoon Turmeric powder
- 3/4 teaspoon Cumin powder
- Salt to taste
- 1 teaspoon dried oregano
- 1 cup chicken stock
- crushed black peppercorns to taste
- 1/2 teaspoon red chilli powder
- 1/4 cup tomato purée
- Ras el Hanout a large pinch Moroccan spice mix similar to our garam masala powder
Ingredients
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Instructions
- Heat olive oil in a non-stick pan. Slice onion and add and sauté.
- Slice carrot diagonally and add along with chicken pieces, celery, garlic, ginger, turmeric powder, cumin powder and salt and mix well. Cover and cook for 2-3 minutes.
- Add oregano, chicken stock, crushed peppercorns, red chilli powder and tomato puree and mix well. Cover and cook on low heat for a minute.
- Add chickpeas, mix lightly, cover and cook on low heat for 2 minutes.
- Add Ras el Hanout and mix well, cover and cook on low heat for 40-45 minutes.
- Transfer into a Tagine pot and serve hot.
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