Moroccan Chicken with chickpeas and apricots

This combination of Moroccan spices, chicken and chickpeas works well with the generous proportions of vegetables in the recipe to create a rich, textual stew with lots of flavour. I find 1 chicken piece on the plate is quite enough when served with such delicious vegetables but those with big appetites might need two pieces.  The recipe is my take on Nigella’s chicken tagine and she recommends cooking it the day before then reheating to really develop the flavours.  Either way, it is delicious.

Moroccan Chicken & Chickpeas by Feed your Inner Cook

Preparation       10 minutes

Cooking             45 – 60 minutes then   OPTION  Reheat the next day if desired

Serves                4 -6  depends on appetite and size of chicken thighs

Ingredients

6 chicken thighs with skin and on the bone

Splash Olive Oil

2 large onions – sliced

4 cloves garlic – crushed

3 sticks celery – sliced

2 carrots – diced

½ sweet potato – medium diced

½ red capsicum – sliced

Handful dried apricots (or prunes if you prefer)

Handful golden sultanas

Small handful red lentils

1 tin chickpeas – drained

1 tablespoon Flour  OR  leave out the flour and add some more red lentils to thicken the stew

½ teaspoon ground cinnamon

½ teaspoon ground coriander

¼ teaspoon dried chilli flakes

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon ground white pepper

250 ml White wine

600 ml Chicken Stock  - salt reduced

Salt and pepper to taste

Few large handfuls baby spinach leaves

Garnish:  Fresh coriander for garnish

Handful toasted pine-nuts

To serve:  your choice of couscous, rice or Turkish Bread

Method

Heat a splash of Olive Oil in a wide frypan that has a lid.

Brown the chicken thighs, skin side first. Remove from pan.

Add the onions, garlic and celery and gently cook until onion softens.

Mix in the carrot, capsicum, sweet potato and cook for a further 5 minutes

Combine the flour and spices and add to the pan, cooking for a few minutes until fragrant.

Return the chicken pieces and pour over the wine and stock.

Stir in the chickpeas, lentils, apricots and sultanas.

Cover pan with the lid and simmer on low heat for 30 – 45 minutes.

Now, if possible, turn off, cool a little and refrigerate a few hours until ready to reheat.

Then (or if not possible, continue …)

Warm through until reheated.

If dish is too thick, add a small amount of hot water a little at a time until sauce is thick but not too dry.

Taste and season with salt and extra pepper as required.

Add the baby spinach leaves and stir through until just wilted.

Serve with your choice of couscous, rice or Turkish bread

Garnish with shredded coriander leaves and toasted pine nuts.

                                            Enjoy! Colleen