Tuesday, 26 August 2014

Moroccan Braised Chicken

Back in Cambridge, we bought a second-hand copy of a One-Pot Cookbook which was really useful in the series of tiny kitchens where we prepared our meals. One of the standout recipes, which I always go back to, is probably incredibly inauthentic and doesn't even rate a photo in the cookbook (and you can probably see why, from mine). But it perfectly embodies the spirit of one-pot cooking. You literally only need a knife, a board, and a single large casserole dish to make this, and it will serve four or more (depending on the size of your chicken). Easy, no-fuss, and totally tasty.

  • a ~1.6kg chicken (giblets removed, etc)
  • 1 tsp salt
  • 1 large onion
  • a thumb of root ginger
  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground paprika
  • 1 tsp ground black pepper
  • 725ml of chicken or vegetable stock (from powder is fine)
  • 3 medium courgettes
  • 1 medium red pepper
  • 4 medium carrots
  • a 340g tin of chickpeas
  • 225g cous-cous
  • 50g seedless raisins
  • 30g pine nuts
Peel and finely chop the onion and ginger, then add to the large casserole and fry with the spices for a couple of minutes. Add the chicken and turn so it gets covered with the spices. Pour in the stock, salt, and bring to the boil, then reduce the heat and simmer, covered, for 45 minutes. Dice all of the vegetables, then stir them in and simmer for a further 30 minutes, until the chicken is cooked. Mix in the chick peas and then pour in the cous-cous and raisins. (You can remove the chicken first, if you prefer -- it certainly makes serving easier.)  While the cous-cous absorbs the liquid, toast the pine nuts gently either in the hot oven or on a small frying pan. Serve the chicken and vegetables topped with the toasted pine nuts.

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