Name: Moroccan chicken
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 6 chicken thighs, skin on, bone in; 1 lemon, finely grated zest; 1 teaspoon salt; 6 dried figs; 1 teaspoon dried mint; 1/2 teaspoon ground cumin; 3/4 teaspoon ground ginger; 1/2 teaspoon black pepper, freshly ground; 1 teaspoon cinnamon; 1 teaspoon chilli powder; olive oil, for frying; 2 medium onion, chopped; 2 clove garlic, crushed; 1 1/2 cup chicken stock; 3/4 cup pitted prunes; 3/4 cup ground almonds; 1/4 cup pine nuts; flaked sea salt; lemon wedges, to serve; 1/2 cup roasted whole almonds; 2 tablespoon coriander sprigs, to garnish

Ingredients

6 chicken thighs, skin on, bone in

1 lemon, finely grated zest

1 teaspoon salt

6 dried figs

1 teaspoon dried mint

1/2 teaspoon ground cumin

3/4 teaspoon ground ginger

1/2 teaspoon black pepper, freshly ground

1 teaspoon cinnamon

1 teaspoon chilli powder

olive oil, for frying

2 medium onion, chopped

2 clove garlic, crushed

1 1/2 cup chicken stock

3/4 cup pitted prunes

3/4 cup ground almonds

1/4 cup pine nuts

flaked sea salt

lemon wedges, to serve

1/2 cup roasted whole almonds

2 tablespoon coriander sprigs, to garnish

Method

1.Trim fat from chicken pieces, then put chicken in a large bowl. Add lemon zest and juice and salt. Rub into chicken and set aside for 10 minutes.

2.Trim stalks off dried figs, cut in half and soak in a bowl of hot water for 15 minutes then drain.

3.In a small bowl mix dried mint, cumin, ginger, black pepper, cinnamon and chilli powder and rub into chicken.

4.Heat 1 tablespoon oil in a large non-stick frying pan over a medium heat. Brown chicken in batches, being vigilant as the spices can burn quickly. Transfer chicken pieces to a casserole as they are done, and add more oil if needed (if spices catch, scrape out and discard).

5.When chicken is browned, lower heat under the pan, add 1 tablespoon oil and the onions. Cover with a lid and cook gently for 7-10 minutes until onions are soft. Stir in garlic, then transfer to casserole with chicken, scraping in all the juices. Add stock to casserole, place on the heat and bring to a gentle boil. Cover casserole with a lid and cook gently for 25 minutes.

6.Add the drained figs, prunes and ground almonds. Continue cooking for a further 30 minutes, until chicken is very tender.

7.Fry pine nuts in a small pan in a lick of olive oil. Sprinkle with sea salt.

8.When chicken is ready, squeeze over a little lemon juice, top with roasted almonds and pine nuts, and garnish with coriander.

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Ingredients

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