Moroccan chicken (or lamb, or Quorn)

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Prep time:

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Serves: 4

By rachelinpetersfield

1

Ingredients

  • 1 onion, finely chopped

  • 1 tbsp oil

  • 0.5 tsp cinnamon

  • 3 tomato, roughly chopped

  • 0.5 tsp ginger

  • 1 green pepper, chopped, optional

  • 500g chicken, or lamb, or Quorn

  • 0.5 lemon, zested and juiced

  • 300ml stock

  • 1 tsp harissa paste, optional

  • 0.5 tsp cumin

  • 2 cloves garlic, thinly sliced

  • 2 tbsp coriander, fresh or frozen, chopped

  • 200g dried apricots, or half-and-half apricots and prunes

Method

  1. Mix spices with salt and pepper and rub into meat.
  2. Fry in oil for 2-3 minutes then add onion, garlic and pepper.
  3. Fry for another minute or so, then stir in dried apricots/prunes, tomatoes and stock. Bring to the boil, cover and simmer for 1.5-2 hours (for the lamb), about an hour for the chicken.
  4. Stir in lemon rind and juice, chopped coriander and harissa. (Alternatively leave people to add their own harissa to taste at the table.)
  5. Season and serve with couscous, rice or flatbreads.

Handy Hint

Quantities are very flexible. This freezes well, or can be kept in the fridge for a day before serving - just stop at the end of step 3. If money is tight, reduce meat and bulk out with a can of chickpeas. The dried fruit gives this a sweet taste and high iron content so is good for babies and toddlers. For younger babies, purée a portion or two at the end of step 3 and mix with couscous.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Main Course

  • Chicken

  • Low fat

  • Kids can help

  • Make Ahead

  • Can Freeze

  • moroccan

  • poultry

  • stew

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Your comments

  • Summerworld 06/12/13 11:28

    A fantastic recipe, I will definitely make it a regular in my weekly meal plan. Fussy husband scoffed all and the kids (6 & 3) loved it. I tried cooking tagines before, but other recipes did not quite cut it... I used chicken, added some home cooked chickpeas, passata (instead of tomatoes) and just the prunes. Cayenne pepper to taste. Freezes beautifully and tastes even better the next day. Highly recommended!