Moroccan Style Chicken

Serves: 2

Preparation time: 10 mins

Cooking time: 50 mins

I made this dish last night mostly because it used the last few ingredients that I still had in the house. Making do with what you have is a very important element in cooking i think, it challenges you to create your own new dishes instead of following a recipe word for word.

I encourage anyone to adapt the recipes I post on here because it is after all about your own tastes, I'm just providing a starting point. The more you cook the more you'll learn which ingredients go well with each other and what you can use as substitutes for ingredients you don't have. I rarely follow recipes to the letter, not saying it always works! but its all part of a learning process.

This dish I adapted from a book I got bought last year and it was my first time attempting it and overall I think it went quite well. It was the perfect meal for a cold winter night nice and spicy and very filling, so don't expect to be moving around too much afterward! please note my photography does not do it justice tastes much nicer than it looks I assure you.

Ingredients

• 4 chicken thighs or drumsticks
• 1 onion
• 1 clove of garlic
• 1 tablespoon of season all
• 1 teaspoon of turmeric
• 1 teaspoon of paprika
• 1 teaspoon of coriander
• ½ a teaspoon of chilli powder
• 1 tin of chopped tomatoes
• 1 tin of chick peas
• pack of pitta bread

Method

1. Take your chicken and coat it with season all and rub into the chicken, if you don't have season all just skip this stage.

2. Chop the onions as finely or as large as you like and crush the garlic (if you don't have a garlic press just finely chop it) fry both together in a large saucepan or wok with oil on a medium heat for about 5 minutes until the onions are soft.

3. Add the turmeric, chilli powder, paprika and coriander. continue to cook for about 2 minutes, then add the chicken pieces.

4. Make sure the chicken gets well coated in the spices until they are all a beautiful reddish golden colour, continue to cook them on a medium heat until the skin on the chicken is nicely browned.

5. Add the chopped tomatoes and chick peas, ensure that you've drained away the chick pea liquid before putting them in the pan. Leave on a medium heat for 35 minutes stirring occasionally.

6. Just before the meal is ready sprinkle the pitta breads with some water and pop them under the grill for a couple minutes and serve them with the meal. Enjoy :)

Tips

A few leaves on fresh parsley sprinkled over the dish can make for an impressive presentation.

Difficulty