Tuesday, November 2, 2010

Morroccan Memories

This dish is a tribute to the time I spent in the Moroccan sun last summer. This warming Morrocan Chicken Casserole is just so yummy (if I may say so myself)... I love how the sweetness of the apricots pulls this whole dish together and the fact that everything goes into the oven and I can lay on my couch and dream about hot sands and cool surf while dinner makes itself :)

What I put in (Enough for 2-3):
  • 1/2 a chicken (or equivalent in chicken parts)*
  • 3 tablespoons olive oil
  • 300ml chicken stock
  • 4 small shallots, diced
  • 1 red paprika, diced roughly
  • 2 cloves garlic, minced
  • Handful dried apricots
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek
  • 1/4 teaspoon chilli flakes (optional)
  • 1/2 teaspoon tumeric powder
  • 1/2 teaspoon
  • Handful fresh mint leaves, chopped (for garnishing)
  • Pepper and salt to taste
How to make it:

Preheat the oven to 180 degrees celsius. Season the chicken with pepper and salt then brown in a large dutch oven (any oven proof casserole dish will do too) in the olive oil. Add the all the rest of the ingredients except for the apricots and stock and stir well. Cook for about 5 minutes, add the stock then turn the heat off. Add the apricots and put the whole pot into the oven, covered. Cook for approximately an hour, tasting after 2o mins or so for seasoning, then take off the lid and turn the grill on at full wack. Allow about 5 minutes for the dish to caramelize nicely (keep your eye on the oven to make sure it doesn't burn!!!) then serve garnished with fresh mint leaves.

I like this dish with couscous with lots of coriander..

*it is essential that you use chicken with bone as it adds a lot to the flavour. Chicken breast does not work in this case..


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