- 75g dried chickpeas
- 75g blanched almonds
- 500g diced, skinned and boned chicken
- 50g butter/margarine
- ½ tsp saffron threads
- 2 Spanish onions (red onions if you can't get Spanish)
- 900ml hot chicken stock
- 1 Cinnamon stock
- 4 tbsp chopped flat leaf parsley
- lemon juice to taste
- salt and pepper to season
Sunday, 2 November 2014
Morrocan Chicken Stew
I was asked to go to Dubai for 2 months in October 2012 and ended up staying two years. But as I was so busy I didn't write much on my blog, even though I was being exposed to some amazing foods and great restaurants. My passion never left, but I just didn't have time to write much
So, what is my first post about, is it about the local Emirati food, or the spicy flavours from the large Indian or Pakistani population or even some exotic Filipino recipe – no of course not, although this is a middle eastern dish, but it's roots are more Moroccan than Emirati.
It's a very simple recipe – but it does need at least an hour to cook and as I'm using dried chickpeas, they need to be cooked for about 90 minutes after soaking for 8 hours. So this recipe needs a bit of planning.
Put the dried chickpeas in water and soak over night or a minimum of 8 hours
Once soaked, drain and rinse. Take the chickpeas and blanched almonds and place into a pan of cold water. Bring to a rapid boil for 10 minutes and then turn down the heat and simmer for another 80 minutes. Once cooked, drain and place to one side.
Place the diced chicken, butter and half the saffron into a casserole dish and heat until the butter has melted.
Place in the onions and stock and bring to a rapid boil
Once boiling add the chickpeas, blanched almonds and cinnamon stick.
Turn down the heat to a gentle simmer and cook for 40-60 minutes.
Once cooked, take out the chicken and place to one side and keep warm, being careful not to carry on cooking them as the chicken will dry out.
Turn up the heat to a rapid boil and bring the liquid to half the amount.
When you have reduced the liquid, throw in the chopped parsley, the other half of the saffron and lemon juice.
Put the chicken on a plate and pour over the liquid.
Place the chicken back in and serve, with rice, couscous or as I am doing roasted vegetables with quinoa.