Moroccan Inspired Chicken

Maybe it is the weather, maybe it’s a recipe I saw somewhere, and don’t remember where, but I felt like chicken and some more exotic spices today…  Hence I opened up my cupboards, looked at my spice rack and came up with this Moroccan inspired chicken…

Ingredients:

  • 1 pinch of Saffron threads
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon minced garlic
  • 1 pinch of grated cinnamon
  • 1 can of ratatouille (approx. 425ml can)
  • 2 teaspoons Kofta Kebab mixed herbs
  • 2 Chicken drumsticks
  • 1 fresh tomato, diced
  • 1 medium onion, peeled and diced
  • 1 teaspoon of honey
  • 1 pinch of cayenne pepper (or Harissa if you have this)
  • pepper & salt to taste
  • 2 teaspoons coconut oil
  • 1 lump of butter

Method:

First peel and dice your onion, garlic and fresh tomato and set aside. Open up the can of ratatouille and set aside.

In a medium sized pot, melt the butter slowly on a low heat. Crumble in the saffron threads, and stir.  Now add on the onion, kofta herbs, cinnamon, ginger powder, minced garlic and stir.  Also poor in the coconut oil, with it’s heat resistant qualities, this is perfect for cooking your dish on a slow heat, without risking to burn it.

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Cook until your onions are translucent and add in the chicken.  Cook your chicken for approx 5 minutes and take them out.

In the same pan, add on the fresh tomato, fresh garlic and ratatouille and bring to a slow boil. This will make the flavours start to blend together. Season with cayenne pepper, salt and pepper and honey and leave to boil further for a good 5 minutes.  Taste for flavour, and season further if required.  When the sauce is nicely blabbing along, add on the chicken again, and make sure they are covered in the sauce.  Put on a lid, to keep the heat in and leave for a good 25 -30 minutes.  Stir occasionally to blend the flavours.

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As a side, you can serve this with cous cous or softly grilled bread, which ever you prefer, but definitely, enjoy!

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