- 0:15 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Braised Moroccan chicken with chickpeas and sweet potatoes makes a hearty and delicious family meal. This recipe is brought to you by Gravox and taste.com.au.
Ingredients
- 2 tablespoons Gravox Reduced Salt Traditional Gravy canister
- 700g chicken thigh fillets, fat trimmed, diced
- 1 tablespoon olive oil
- 1 large red onion, thinly sliced
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 450g sweet potato, peeled, cut into 2cm dice
- 125ml (1/2 cup) orange juice
- 1 1/2 tablespoons honey
- 400g tin chickpeas, rinsed and drained
- Chopped coriander, to garnish
- Steamed couscous, to serve
Method
- Step 1Heat half the oil in a large non-stick pan over a high heat. Cook the chicken, in batches, for 2-3 minutes, or until golden. Remove from pan. Return pan to a medium heat, add oil and onion. Cook, stirring, for 5 minutes or until softened. Add ginger and spices, cook for 1 minute more.
- Step 2Return chicken to pan, add sweet potato. Combine orange juice, 375ml (1 1/2 cups) water, the Gravox Reduced Salt Traditional Gravy Powder and honey in a jug whisk with a fork. Add Gravox mixture to pan, stir to combine. Simmer for 15-20 minutes covered, or until sweet potato is tender. Add chickpeas, simmer for 2 minutes further.
- Step 3Stir through the chopped coriander. Serve the chicken on steamed couscous
- Author: Chrissy Freer
- Image credit: Andrew Young
- Publication: Taste.com.au
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