Vaguely Moroccan Chicken & Chickpeas Recipe
This one-pot meal inspired by the recipes of North Africa, has deep rich sophisticated flavour... yet is so easy to prepare.
Ingredients
| Saffron threads | 1/2 Teaspoon | |
| Boiling chicken stock | 1/2 Cup (8 tbs) | |
| Chopped fresh coriander | 1/2 Cup (8 tbs) | |
| Chopped fresh parsley | 1/2 Cup (8 tbs) | |
| Chopped fresh mint | 1/2 Cup (8 tbs) | |
| Turmeric | 1 Teaspoon | |
| Garam masala | 1/2 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| Skinless and boneless chicken thighs | 1 Kilogram (6 | |
| Unpeeled sweet potatoes | 300 Ounce (cut into 4 cm pieces) | |
| Chickpeas | 19 Ounce (rinsed, drained) |
Directions
Making
In a small heatproof jug, place the saffron threads.
Pour over the boiling chicken stock and set aside for 20 minutes to infuse.
In a glass bowl, combine the coriander, parsley, mint, turmeric, garam masala, cayenne pepper, saffron mixture and chicken.
Cover the bowl and refrigerate for 2 hours.
Add the sweet potato to the chicken mixture and stir to combine.
Transfer to a 1L (4-cup) capacity flameproof tagine or braiser. Cover and cook over low heat for 60 minutes or until the chicken is cooked through.
Remove from heat and add the chickpeas.
Cover and set aside for 10 minutes or until the chickpeas are heatedmthrough.
Serving
Serve topped with the coriander sprigs and mint leaves.
Recipe Summary
Nutrition Facts
Serving size
Calories 1742Calories from Fat 136
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 848 mg35.33%
Total Carbohydrates 343 g114.3%
Dietary Fiber 59 g236%
Sugars 69 g
Protein 69 g138%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
