Jewish Style Moroccan Chicken -

This dish was brought in to Morocco by the immigrant Jews and adapted to the local spices and tastes.The list of ingredients may be long and be a little daunting, don't let it put you off and don't skip anything, at least until you tried this yourself

Keith Vigon @cook_4574654

United Kingdom

Saved

Ingredients

80 mins

8 servings

60 mLolive oil
1large onion chopped
2carrots cut into 3 cm lengths
3 clovesgarlic crushed
1 tablespoonground Cunin
1/4 teaspoonground cloves
1 teaspoonground turmeric
2 teaspoonsground cinnamon
1 teaspoonpaprika
1/2 teaspooncayenne pepper
1 teaspoonfennel seeds
2 teaspoonsground coriander
1 kgchicken breast fillet is cut into 5 x 4 cm pieces
400 gcan of tomatoes chopped
2 teaspoonsgrated orange rind
1 tablespoonhoney
3zucchini cut into 3 cm lengths
60 gsmall dried apricots
400 gcan chickpeas drained
35 gpistachio nuts chopped
2 tablespoonschopped fresh coriander

Saved

Steps

80 mins

1

Heat 1 tablespoon oil in a large saucepan then add the onions and carrots and cook for 6 minutes or until beginning to brown
2

Remove from the pan then reduce the heat and add the remaining oil garlic and the spices.
3

Cook stirring constantly for about 2 minutes or until fragrant
4

At the chicken pieces and stir to coat in the spices.
5

Add the onion and carrot mixture, tomato, orange rind, honey and 2 cups of water
6

Bring to the boil then reduce the heat and simmer for 40 minutes.
7

Add the zucchini and apricots, and simmer for a further 30 minutes.
8

At the chickpeas and stir to heat through
9

Place in a serving dish and sprinkle over the pistachio nuts and coriander
10

Serve with couscous