Moroccan Chicken and Chickpea Stew

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.

Ingredients

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.

Heat some oil in a heavy casserole over a medium heat, add the chicken and brown both sides, do this in batches to avoid overcrowding the pot.  When all the chicken is browned remove it from the pot and add a little more oil.  Add the onion and cook gently to soften.  Add any left over flour and spice, stir to combine and add the chicken back into the pot.

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.