Chicken Marrakesh
Author: Maureen
Recipe type: Main
Serves: 8
- 4 tbsp cooking oil
- 2 onions diced
- 2 lbs chicken cut in chunks
- 2 cloves garlic finely minced
- 1 tbsp ras el hanout (or 1 tsp coriander, 1 tsp cumin, 1 pinch paprika, 1 tsp ginger)
- 3 carrots cut into chunks
- 2 medium sweet potatoes cut into chunks
- 1 can chopped tomatoes
- 2 zucchini chopped
- 1 cup frozen peas
- 1 cans chickpeas
- 1 cup raisins
- ½ cup chopped dried apricots
- 2 tbsp toasted sliced almonds (bake at 350F - 180C for 3-4 minutes)
- Chicken stock
- ½ preserved lemon cut into slivers (or adjust to your taste)
- 2 tbsp chopped coriander (cilantro)
- Heat oil in frying pan
- Saute onions then add garlic and spices
- Add chicken and cook just to brown
- Add stock to cover chicken, cover the pan and simmer for 20 minutes
- Add vegetables, raisins, chickpeas and preserved lemon and simmer til the vegetables are cooked.
- Check seasoning and add salt and pepper to taste.
- Toss in chopped coriander (cilantro) and toasted sliced almonds
- Serve over couscous
Recipe by Orgasmic Chef at https://orgasmicchef.com/chicken-marrakesh/
2.0