MY VERSION OF THE MOROCCAN CHICKEN
Few weeks ago, my friends and I went shopping for crockery, while going around the store excited about the new range; our eyes caught the cute little tagines on the shelves. And we couldn’t resist to buy them for our homes. Ever since that day, I have been thinking of a simple Moroccan dish to make, and I had set my mind on making a lamb tagine. Since its January, I thought it will be a waste of money to go buy lamb when I have chicken in the freezer.
What I really loved about this chicken first, is the fact that I didn’t have to go to the store to buy new ingredients. Second, the simple method of making it, and also the delicious taste of a homemade chicken with a Moroccan aromatic spice blend – which I found very refreshing from what I normally eat every day. And Another thing I loved about this chicken is that, depending on how you present it, it can be eaten as a special main for a friends and family gathering or a weekday main with couscous or rice. And I hope you will find it simple to make and enjoy it too. Always remember, the secret ingredient is always LOVE.
6 Chicken Drumsticks or Thighs
1 Brown Onion
6 Exotic Medium Tomatoes (yellow)
2 Garlic Cloves
400g Can Chickpeas
2 Tablespoons Olive Oil
1 Tablespoon Butter
3 Tablespoons Honey
juice of Half a Lemon
1 Cup Chicken Stock
1 Tablespoon Cornflour
1 ¼ Teaspoons Paprika
2 ½ Teasppons Moroccan Spice Blend
¼ Teaspoon Turmeric
½ Teaspoon Fennel Seeds
½ Teaspoon Cumin Seeds
Salt and Pepper
1 Teaspoon Brown Sugar
Coriander for Garnish
Preheat oven to 200℃
- Mix cornflour and 1 teaspoon of paprika in a wide and shallow bowl, then add chicken to coat it. Coat the chicken drumsticks well and discard excess cornflour mixture.
- Heat oil in a large frying pan on medium-high heat, then fry the coated chicken until brown on all sides for about 2 minutes.
- Remove the chicken and place it in a tagine casserole dis.
- In the same frying pan add butter, onion and garlic then season with salt and pepper and add sugar. Sauté the for 5 minutes.
- Add fennel seeds, cumin seed, paprika, Moroccan spice and turmeric, then sauté for 2 to 3 minutes.
- Add tomatoes, and cook for 2 to 3 minutes.
- Add honey and chicken stock, then stir. Add chickpeas and stir until everything is combined. Check seasoning, add salt if needed.
- Transfer everything to the tagine casserole dish that has the chicken and let it cook for 20 minutes uncover.
- Remove from the over and cover with lid or foil, put it back in the oven and cook for 20 to 25 minutes.
- Serve with couscous or rice and garnish with coriander.
Notes: you can also set the oven to 180℃ and cook for 1 hour.