Cooked - Moroccan Chicken Hotpot

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Moroccan Chicken Hotpot

1.0

Grape seed or rice bran oil, for frying

Olive oil, for cooking

700g – 1kg chicken thighs, boneless & skinless

2 onions, chopped

6 large cloves garlic, roughly chopped

1 tbsp fresh ginger, finely grated or chopped

2 tsp ground coriander

2 tsp ground cumin

2 tsp ground turmeric

½ tsp mixed spice

½ tsp ground white pepper

½ tsp ground black pepper

¼ tsp ground cloves

½ tsp mild chilli powder (optional)

1 cup chicken stock

1 x 400g can chopped tomatoes

¾ cup chopped dried apricots or prunes

½ cup Sicilian or Kalamata olives (optional)

¼ cup tomato paste

1 tbsp honey

Zest of 1 lemon plus 2 tsp juice

Zest of 1 orange plus 2 tsp juice

¾ cup unsweetened yoghurt (or use coconut cream)

½ cup chopped fresh herbs (e.g. parsley, coriander, mint) plus extra for serving

Couscous or rice, to serve

Preheat the oven to 170c conventional bake.
Pat the chicken dry and season with salt and pepper.
Fry the chicken in oil and transfer to a casserole dish.
Cook onions, garlic, ginger, and spices in a pan.
Add stock, tomatoes, dried fruit, olives, tomato paste, honey, lemon zest, orange zest, and juice. Bring to a boil.
Add the sauce to the casserole dish with the chicken.
Bake in the oven for 1 hour and 30 minutes.
Stir in yoghurt or coconut cream and herbs before serving.
Serve on couscous, quinoa, or rice. Garnish with extra zest, yoghurt, and herbs.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Hotpot

Cuisine🇲🇦Moroccan

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 106 weeks ago

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