Thursday, 1 July 2010 4:15 PM
Ingredients
3 tbsp Olive Oil
4 Chicken Drumsticks
4 Chicken Thighs
4 Carrots Chopped
4 Leeks
1 Small Pumpkin Cubed
2 Courgettes Chopped
2 ltr Chicken Stock
400g Chopped Tinned Tomatoes
1 Zest of Lemon
A handful of Fresh Coriander
4tbsp Sweet Paprika
1tbsp Curry Powder
1 tbsp Cumin Powder
4 Bay Leaves
2 Cloves
1/2 tsp Cayenne Pepper
350g Chickpeas
salt and pepper
1. Prepare the lemon zest - Bring the lemon zest to boil in a small pan for 2-3 minutes and then drain
2. Make the spice mix - Make the Moroccan seasoning mix by adding the paprika, cumin powder, curry powder, cayenne pepper and cloves into a bowl. Ensure this is mixed thoroughly. Then add the lemon zest and bay leaf.
3. Get started - Heat the oil in a large saucepan on very high heat. Cook all the chicken pieces until golden on all
sides, about 3 minutes per side. Season with salt and pepper and put
them aside for now.
4. Add the vegetables - Add the carrots and leek to the same pan. Reduce the heat to medium and
cook for another five minutes.
5. Add the spices - Add in the Moroccan spice mix with the salt. Stir till well incorporated
and you can smell the aroma!
6. Cook the chicken - Return the chicken pieces to the pan and then add the stock, chick peas
and tomatoes purée. Bring this to a boil whilst stirring then reduce
the heat to simmer for an hour.
7. Cook the final ingredients - Stir in the pumpkin and courgettes and cook gently for another 20
minutes, until all the vegetables are thoroughly cooked.
8. Garnish the meal and serve - Place one piece of chicken thigh and one drumstick on a plate per
person, with a few pieces of each of the vegetables surrounding it,
making a colourful presentation. Sprinkle some of the coriander on top,
to add the final touch.
Serve this delicious meal with couscous as an accompaniment.
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