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Moroccan Chicken

—

22 May 2015 BY Julie Biuso
SERVES: 6

Moroccan chicken

Photography by Julie Biuso

Don’t be put off by the long list of ingredients in this dish because it's easy enough to do and it's spectacular to eat and needn't be stressful if you allow enough time for it. Serve it with couscous or a mash, either of which will help balance the overall cost of the meal.

Ingredients
—

6 chicken thighs and 6 drumsticks, skin on, bone in Finely grated zest 1 lemon 2 Tbsp lemon juice 1 tsp salt, plus extra for sprinkling 6 dried figs 1 tsp dried mint ½ tsp ground cumin ¾ tsp ground ginger ½ tsp freshly ground black pepper 1 tsp ground cinnamon 1 tsp ground chilli powder Olive oil, for frying 2 medium onions, peeled and chopped 2 cloves garlic, peeled and crushed 1½ cups chicken stock ¾ cup pitted prunes ¾ cup ground almonds ¼ cup pine nuts Flaky sea salt Lemon wedges for squeezing ½ cup roasted whole almonds 2 Tbsp coriander (cilantro) sprigs to garnish

Method
—

1 Trim fat from chicken pieces but don’t remove skin. Put chicken in a large bowl and add lemon zest and juice and salt. Rub into chicken. Set aside for 10 minutes, then drain off any lemon juice.

2 Trim stalks off dried figs, cut in half then soak figs in a bowl in hot water for 15 minutes, then drain.

3 In a small bowl mix dried mint, cumin, ginger, black pepper, cinnamon and chilli powder. Put half the chicken on paper towels and sprinkle with half the mixture, then turn the pieces of chicken so they are coated with the spice rub.

4 Heat 1 tablespoon of oil in a large non-stick frying pan (skillet) over a medium heat. Brown chicken, being vigilant as the spices can burn. A gentle sizzle produces the best result. Transfer chicken pieces to a casserole as they are done and sprinkle with salt. Repeat with remaining chicken, adding more oil as required (if spices catch, scrape out and discard).

5 When all the chicken is browned, lower heat under the pan. Add 1 tablespoon oil and the onions. Cover with a lid and cook gently for about 10 minutes or until onions are soft. Stir in garlic, then transfer to casserole with chicken, scraping in all the juices. Put casserole over a medium heat, add stock and bring to a gentle boil. Cover casserole with a lid and cook gently for 25 minutes.

6 Add drained figs, prunes and ground almonds. Continue cooking for a further 30 minutes, until chicken is very tender.

7 Fry pine nuts in a small pan (skillet) in a lick of olive oil. Sprinkle with sea salt.

8 When chicken is ready, squeeze over a little lemon juice, top with roasted almonds and pine nuts and garnish with coriander.

 Recipe notes 

Info on nuts  Other recipes using nuts: Fig & Radicchio Salad with Goat’s Cheese & Hazelnuts  Rag Noodles with Fresh Walnuts   Crepe Cake with Apple Marmelade   Frangipane Pear Tartlets   Roast Fillet of Beef Stuffed with Mortadella & Pistachio Nuts Feijoa Cake with Almond Crumble Topping   Summer Zucchini Salad

Other recipes using spices: Eggplant & Date Salad   Spicy Fish with Curry Leaves   Fish Cakes with Coconut & Lime   Butterflied Leg of Lamb with Preserved Lemons   Hangover Cure – Black Beans, Avo, Eggs ‘s Chilli   Sweet Corn with Lime & Tarragon Mayo   Chorizo & Asparagus Spanish-style

Flaky sea salt
Flaky sea salt
Lemons
Lemons
Garlic
Garlic

Photography http://www.aaronmclean.com

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Comments

  1. Poppy says

    30 June 2015 at 1:42 am

    Hi there,

    I bough boneless chicken thighs by mistake!

    Will they be ok in this recipe?

    Thank you 🙂

    Reply
    • Julie Biuso says

      30 June 2015 at 2:25 am

      Hi Poppy,
      yes, you could use boned chicken thighs but they will cook more quickly. I suggest you cut the initial cooking time in the casserole to just 15 minutes (down from 25 minutes), then once you add the other ingredients, play it by ear.I should think 20 minutes would do it.

      Reply
      • Poppy says

        30 June 2015 at 6:21 am

        Thank you so much for your quick reply!

        Have a lovely evening 🙂

        Reply
    • Julie Biuso says

      10 September 2021 at 10:17 am

      Hi Poppy, hopefully you went ahead with the recipe and discovered that yes, indeed, they will work just fine.

      Reply
  2. David says

    17 July 2015 at 11:15 pm

    Hi
    I’m cooking for one. Is this suitable for freezing the leftovers?
    Many thanks
    David

    Reply
    • Julie Biuso says

      12 February 2017 at 9:12 pm

      Hi David, just got this message now amongst a lot of Spam! Yes, it could indeed be frozen, but possibly you’ve already discovered that! Cheers

      Reply
  3. Poppy says

    15 August 2016 at 10:18 pm

    This recipe is an all time favourite of mine!

    It’s often my “go to” to take to a friends house in a big pot (all done).

    Can you recommend any star vegetarian dishes that can be made in advance and taken to a friends and simply reheated?

    Thanks so much 🙂

    Reply
    • Julie Biuso says

      16 August 2016 at 1:32 am

      Hi Poppy, that’s good to hear. I think it is delicious too. How about these other recipes on the site: Baked Pasta, Polenta Pie with Eggplant, Baked Vegetables with Sizzld Haloumi and Baked Eggplant with Feta & Honey. I hope one of these might appeal. Keep on cooking Poppy!
      Julie

      Reply

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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