Name: Moroccan Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 8 chicken thighs; 2 tbsp olive oil & knob of butter; 1 onion - finely chopped; 3 sprigs of Rosemary – 1 finely chopped; Thumb size piece fresh ginger – finely chopped; 2 hot red chillies – deseeded and finely chopped; 1 tsp chilli powder; 1-2 cinnamon sticks; 75g ready to eat dried apricots; 2 tbsp clear honey; 400g tin chopped tomatoes; Salt & Pepper

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Moroccan Chicken

Recipe by Carole ChickCourse: MainDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

Ingredients

8 chicken thighs
2 tbsp olive oil & knob of butter
1 onion – finely chopped
3 sprigs of Rosemary – 1 finely chopped
Thumb size piece fresh ginger – finely chopped
2 hot red chillies – deseeded and finely chopped
1 tsp chilli powder
1-2 cinnamon sticks
75g ready to eat dried apricots
2 tbsp clear honey
400g tin chopped tomatoes
Salt & Pepper

Directions

Heat the oil and butter in an oven proof casserole dish. Stir in the onion, chopped rosemary, ginger, chillies and chilli powder – gently sauté until onion has softened.
Add the rosemary sprigs, cinnamon stick(s).
Add chicken and brown on both sides.
Add apricots, honey and tinned tomatoes. Add a little water if necessary to ensure the bottom of the casserole is covered with liquid and the apricots submerged.
Bring to a gentle simmer, cover and cook for 45 minutes, alternatively, put into the oven 1 hour (Gas Mark 4, 180C) until the chicken is cooked through and tender.
Season to taste with salt and pepper.