6 chicken breast portions
2 tsp paprika
1 tsp ground cumin
1 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
freshly ground black pepper
2 tbsp olive oil
3 garlic cloves, minced
1 onion, peeled and finely sliced
1 glass of white wine
2 preserved lemons, rinsed in cold water and halved,
or 2 fresh lemons, washed and halved
175g/6oz/1 cup green olives, pitted
120g/41/2 cup canned chickpeas
75g/3oz/1/2 cup raisins
600ml/1 pint/21/2 cups chicken or vegetable stock
handful of chopped fresh coriander
handful of chopped parsley
Traditionally, this dish is made using preserved lemons. Though you could use fresh, the preserved ones give that authentic Moroccan flavour. They can usually be found in any of the big supermarkets or a good local deli.
Serves 4 – 6
- Combine all the spices in a large bowl,then add the chicken pieces to coat well with the spice mixture. Let the chicken marinate for 1 hour in the spices.
- In a large frying pan or non-stick saucepan with a lid, heat the olive oil over medium-high heat. Add the chicken pieces and cook for 7 minutes, or until browned on all sides. Lower the heat to medium- low,then add the garlic and onion. Cover and cook for 15 minutes.
- Add the white wine (the alcohol will evaporate), lemon halves, olives, chickpeas, raisins and stock. Bring to a simmer over a medium heat, then reduce the heat to low, cover, and cook for an additional 35–45 minutes, stirring regularly, until the chicken is cooked through and tender.
- Mix in the chopped coriander and parsley,then serve immediately.
- Serve with Spicy Couscous or rice and vegetables