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MOROCCAN CHICKEN WITH ORANGE AND FENNEL
INGREDIENTS (to serve 2)
4 chicken thighs, skin removed
2 tbsp olive oil
1 tbsp ras el hanout
1 large red onion, chopped
1 large fennel bulb, sliced thinly
3 large cloves of garlic, finely chopped
1 medium red chilli, chopped
1 can of chickpeas
50 g of raisins (sultanas, or other dried fruit will do)
2 large oranges, juiced. Retain peel and strip using a zester
250 ml chicken stock
500 ml water
Greek style yoghurt and coriander to garnish
METHOD
Mix the chicken, olive oil and ras el hanout in a bowl, cover, and put in the fridge to marinate for at least 6 hours.
Put the chickpeas, raisins, orange juice and half the zest, stock and water in a tagine or other earthenware lidded dish and put into a moderately hot oven (180 deg C).
Remove the chicken from the fridge, and brown in a hot skillet, adding a little more olive oil if required. Once browned on all sides, remove from the pan and add to the tagine.
In the same skillet, add a little more olive oil and lightly fry the onions, fennel, garlic and chilli until soft. Remove and add to the tagine.
Place the tagine, lid on, in the oven for 1 hour, removing the lid for the last 15 mins.
Once cooked, drizzle with yoghurt and garnish with coriander and the remainder of the orange zest. Serve with couscous or rice.
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