Looking for different ways with chicken? Turn plain old chicken into an exotic feast with this Moroccan chicken recipe. Moroccan-style cooking is wonderfully tasty and spicy, using a variety of different spices, often adding lemon, honey or olives.
This recipe has all the spice of traditional Moroccan cooking with saffron, honey, tomatoes, coriander and almonds.
Preparation time: 15 minutes
Cooking time: 1 ¾ hours
Serves 4 – 6
½ cup slivered or blanched almonds, toasted
2 tablespoons olive oil
1 brown onion, finely chopped
1 teaspoon ground cardamom
1 ½ teaspoons sweet paprika
1 teaspoon ground ginger
Pinch of saffron threads
3 x 400 g / 14 oz cans crushed tomatoes
½ cup honey
1 kg / 2 lbs chicken pieces
Fresh coriander (cilantro) leaves
How to Make
Preheat the oven to 180°C / 350°F. Spread the almonds on a baking tray lined with baking paper and bake in the oven for 5 minutes or until toasted. Remove from the oven and set aside.
Heat half the oil in a stockpot over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until golden. Add the cardamom, paprika, ginger and saffron. Cook, stirring for 3 minutes or until aromatic. Stir through the tomato and honey. Turn the heat down low to keep the tomato mixture warm.
Meanwhile, heat the remaining oil in a large heavy-based frying pan over medium heat. Add the chicken pieces in batches and cook until the chicken is golden and cooked through. Transfer to a tray lined with paper towel to remove excess fat. Repeat the procedure with remaining chicken. Add the browned chicken to the tomato mixture.
Bring the stockpot back to a simmer over a low heat. Cover and cook for 50 minutes or until the chicken is tender. Remove the chicken from the pot and transfer to a plate and cover to keep warm.
Increase the heat to medium and leave the sauce to simmer for about 25 minutes, or until the sauce thickens. Give the sauce a stir now and then to prevent it burning. This reduces the sauce and intensifies the flavors Return the chicken to the pot for about 6 minutes or until it is heated through.
Transfer the chicken mixture to a serving platter. Top with the toasted almonds and coriander to serve.