Today I…made Moroccan chicken. Here’s the picture from Sainsbury’s magazine.
Here’s mine. Not bad eh?
1 tbsp rapeseed oil
8 chicken thighs skin on ( I used 4 drumsticks and 4 thighs)
1 large red onion cut into wedges
zest and juice of an orange
2 tsp ras el hanout
200g rice ( basmati or long grain)
450ml hot chicken stock
4 dried apricots chopped
4 apricots, diced (canned or fresh)
25g shelled pistachios, roughly chopped
1 tbsp chopped parsley
1 tbsp mint leaves
Preheat oven 190C/ fan 170C / gas 5
Brown chicken in the oil, set aside
Soften onion in the oil for 5 minutes, stir in orange zest and juice, ras el hanout, rice, sultanas, dried apricots and chicken stock. Season, bring to the boil. Put the chicken on the top, cover and put in oven for 25-30 minutes until chicken is cooked through and rice is fluffy.
Scatter with apricots, pistachios and herbs and serve.
I have never used ras el hanout before- I had an unopened packet on the shelf which came with my tagine ( also never used!). Its very aromatic, with rose petals, cinnamon and black pepper amongst other spices. Not hot, just a delicious, fragrant warmth. There are lots of recipes on line to blend your own if you like- you can also buy it from most supermarkets.