Moroccan Braised Chicken
As I get older, my enthusiasm for chilli heat is beginning to reduce and I’m starting to experiment with the pleasures of food that is spiced, but not necessarily ‘hot’. I find that I’m not going through paprika and Tabasco as quickly, but I’m making more use of ground cumin and coriander more. I guess you could describe my tastes drifting to more North African spices.
With that in mind I can recommend trying this recipe for Moroccan Braised Chicken. The ground coriander does the talking in the spice sense to provide some warmth to this hearty dish…
- 50g dried apricots,
- 1 tbsp olive oil,
- 4 chicken breast fillets,
- 1 large onion, finely chopped,
- 6 garlic cloves, crushed,
- 2 celery sticks, thinly sliced,
- 400g can chickpeas, drained and rinsed,
- 400g can chopped tomatoes,
- 2 tsp grated lemon zest,
- 2 tbsp lemon juice,
- 1½ tsp ground coriander,
- freshly ground black pepper, to taste,
- 2 tbsp chopped fresh coriander.
- Soak the apricots in 250ml boiling water. Leave to stand while you prepare your other vegetables. After 10 minutes, strain and reserve the soaking liquid. Chop the apricots.
- Heat the oil in a large frying pan or flame proof casserole over a medium heat. Add the chicken breasts and cook until browned all over. Transfer the chicken to a plate.
- Add the onion and garlic to the pan and cook, stirring frequently, until the onion is tender (about 5 minutes). Add the celery and fry for another few minutes.
- Stir in the apricots, the reserved liquid, the chickpeas, the tomatoes and their juice, the lemon zest and juice, ground coriander and pepper to season.
- Bring to the boil and return the chicken to the pan. Reduce the heat and simmer, cover and cook for 15-20 minutes or until the chicken is cooked through.
- Before serving adjust your seasoning if necessary, and add the chopped coriander leaf. Serve with flat bread, rice or couscous.