- 0:15 Prep
- 0:55 Cook
- 4 Servings
- Advanced
Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.
Ingredients
- 1 tablespoon plain flour
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 cinnamon stick
- 1/2 teaspoon chilli powder
- 1kg (about 8 pieces) chicken thigh fillets, sinew trimmed, halved
- 3 tablespoons light olive oil
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 375ml (1 1/2 cups) Massel chicken style liquid stock
- 425g can crushed tomatoes
- 2 bay leaves
- 2 teaspoons sugar
- 400g can chickpeas, drained
- 1/2 cup pitted dates
- 1/4 cup chopped fresh coriander
- 1/2 cup blanched almonds
- Cooked couscous, to serve
Method
- Step 1Combine flour and spices in a bowl. Toss chicken in spice mixture. Heat 2 tablespoons oil in a heavy-based pan over medium heat. Add chicken and fry in batches for 1 minute each side until lightly browned. Transfer to a plate lined with paper towel to drain.
- Step 2Add remaining oil to pan with onions and cook for 5 minutes. Stir in garlic and any remaining spice mixture. Return chicken to pan. Add stock, tomatoes, bay leaves and sugar. Simmer, partially covered, stirring occasionally, for 20 minutes.
- Step 3Remove lid and cook for 15 minutes. Add chickpeas and dates, and cook for 5 minutes. Stir in coriander and almonds; serve with couscous.
- High fibre
- Low carb
- Lower gi
Nutrition
3409 kj
Energy
48g
Fat Total
9g
Saturated Fat
12g
Fibre
55g
Protein
198mg
Cholesterol
765.7mg
Sodium
24g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Jared Fowler
- Publication: Taste.com.au
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