Magnificent Moroccan chicken
Traditionally, this dish is made using preserved lemons. Though you could use fresh, the preserved ones give that authentic Moroccan flavour. They can usually be found in any of the big supermarkets or a good local deli.
(Serves 4 - 6)
Ingredients
1 chicken, 1.3–1.8kg/3–4lb, cut into 8 pieces and skinned (or 6 chicken breast portions)2 tsp paprika1 tsp ground cumin1 tsp ground ginger1 tsp turmeric1 tsp cinnamonFreshly ground black pepper2 tbsp olive oil3 garlic cloves, minced1 onion, peeled and finely sliced1 glass of white wine2 preserved lemons, rinsed in cold water and halved, or 2 fresh lemons, washed and halved175g green olives, pitted120g canned chickpeas75g raisins600ml chicken or vegetable stockA handful of chopped fresh coriander (cilantro)A handful of chopped parsley
Method
Pat dry the chicken pieces. Combine all the spices in a large bowl, then add the chicken pieces to coat well with the spice mixture. Let the chicken marinate for 1 hour in the spices.
In a large frying pan or non-stick saucepan with a lid, heat the olive oil over medium-high heat. Add the chicken pieces and cook for 7 minutes, or until browned on all sides. Lower the heat to medium- low, then add the garlic and onion. Cover and cook for 15 minutes.
Add the white wine (the alcohol will evaporate), lemon halves, olives, chickpeas, raisins and stock. Bring to a simmer over a medium heat, then reduce the heat to low, cover, and cook for an additional 35–45 minutes, stirring regularly, until the chicken is cooked through and tender.
Mix in the chopped coriander and parsley, then serve immediately
Serve with spicy couscous or rice and vegetables
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