Chicken thighs are just perfect for this slow-cooked Moroccan stew. I removed the skin as I find it unpleasant in stews (roasted crisp in the oven, covered with lemon and tarragon, I like) the spice mix (ras-el hanout) comes ready mixed, in small packs, from most supermarkets. It contains Galangal, rosebuds, black pepper, ginger, nigella, cayenne, cardamom, allspice, lavender, cassia, cinnamon, coriander, cloves, nutmeg and mace. It smells of roses and packs a punch of spicy flavours.
1 kg chicken thighs, skin removed
1 x 400g tinned chickpeas, drained
1 large onion, finely chopped
2 tbsp plain flour
4 heaped teaspoons ras-el hanout
1 red pepper, de-seeded and sliced
1 orange pepper, de-seeded and sliced
2 tsp clear honey
Salt and freshly ground pepper
A little oil
1 x 400g tinned chopped tomatoes
Mix together the flour and spices and add to a large bowl with the chicken thighs, season with salt and pepper and toss thoroughly to coat the chicken. Keep any left-over flour and spices to one side.
Pour over the tomatoes, chickpeas and honey, add the peppers. Bring to a simmer and place in a pre-heated oven (170C) for 65 minutes until cooked through and the sauce thickened. Test the seasoning.
Serve with cous-cous or brown rice.
Some hae meat and canna eat, And some would eat that want it But we hae meat, and we can eat, Sae let the lord be thankit. By Robert Burns ...
Baked Monkfish with leeks in a lemon sauce, herby mushrooms (whatever herbs you have available) all served with a little long grain rice, a...
I made this pie at the weekend + 1 for the freezer, great pie, the second one almost didn't make it to the freezer. The perfect accompa...
Courgette and Dolcelatte Soup Dolcelatte cheese is a milder version of Gorgonzola and has a lovely creamy texture, it compliments the fre...