From North Africa Cusine

From North Africa Indulge in the savoury flavours and aromas of North African cuisine with these simple and scrumptious recipes Moroccan Chicken Ingredients • 3 whole star anise • 5 cardamom pods • 2tsp cumin seeds • 2tsp broken cinnamon stick • 1tsp grated ginger • 10ml paprika • 100ml olive oil • 600g whole chicken cleaned • 1 onion, (chopped) • 4 garlic cloves • Salt and freshly ground black pepper, (to taste) • 400g canned chickpeas • 400g canned tomatoes • 500ml chicken stock • A handful of coriander, (chopped) • 100g almonds, (chopped) METHOD Mix star anise, cardamom, cumin cinnamon, ginger, paprika and 60ml of the olive oil. Smear over chicken and refrigerate for about 2 hours. Heat the remaining olive oil in a medium-sized pot. Place chicken in the pot and brown on all sides. Add onion and garlic and cook for another 5 minutes. Season well with salt and black pepper. Add chickpeas, tomatoes and stock. Cover pot with a lid and bring to a boil. Place in an oven at 160 degrees Centigrade and bake for 90 minutes. Increase the temperature of the oven to 200 degrees Centigrade and roast uncovered for another 30 minutes. Remove pot and sprinkle coriander and almonds over the chicken. Chicken Tagine Ingredients • 30ml canola oil • 1 onion, (finely chopped) • 1 garlic clove, (finely chopped) • 1tsp each, ground ginger, cumin, and turmeric • 1/8tsp ground cinnamon • 15ml tomato paste • 565ml chicken stock • 60ml fresh orange juice • 225g pitted mixed dried fruits, (chopped) • Salt and freshly ground pepper, (to taste)

From North Africa Cusine

Documents

Transcript of From North Africa Cusine