Moroccan Chicken stew
A big taste of Morocco in this one pot spicy chicken dish.
Our friend and Brand Ambassador Sue Stoneman cooked up this tasty little number on her Kamado Joe, but this can easily be replicated on the hob in a saucepan.
Moroccan Chicken Stew
Serves four people
What You'll Need:
6 skinless and boneless chicken thighs, diced.
Olive oil for frying
1 large onion, finely chopped
Piece of fresh root ginger, finely grated
1 cinnamon stick
100g dried apricots chopped
3 tablespoons Ras El Hanout rub
2 tablespoons honey
1 tin chopped tomatoes
Salt & pepper
Chopped parsley or coriander to garnish
What To Do:
Sprinkle the rub onto the chopped chicken thighs and leave to marinate for about an hour in the fridge.
Take a large skillet pan and add a little olive oil, when warmed add the chopped onion, cinnamon stick and grated ginger, cook for about 5 minutes, stirring to make sure it doesn’t stick to the pan.
Then add the chicken thighs and mix well, sprinkle in the chopped apricots, season with salt and pepper and cover with enough water to cover the base of the dish. Cook for 15 minutes with the lid down, stirring occasionally.
Add the tin of chopped tomatoes and the honey, and stir well. Cook for a further 15 minutes to allow all the flavours to develop, adding a little more water if needed.
Check for seasoning and sprinkle chopped parsley or coriander on the top, and serve with fluffy rice, buttered couscous or warm flatbreads.