Recipe: Moroccan-Style Chicken

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Moroccan-Style Chicken with Sweet Potato, Coriander and Almonds.

This dish happened by accident. As I was browsing the web for foodspiration, I stumbled across a couple of clean recipes for Tagine. After moving into a new apartment with minimal cooking equipment, I realised that I had to get creative. Also, I’m not a huge fan of raisins so I thought I would tailor the recipe to my own preferences. Little did I know that I would finish with one of THE best dinners I have ever cooked. Taste buds were delighted and I cannot wait to make this again. You can serve it with wholegrain rice if you want some extra carbs, or a spinach leaf salad if you don’t want any more starch.

Ingredients:

  • 4 chicken breasts
  • 2″ of Ginger
  • 4 Garlic Cloves
  • 2 Large Sweet Potatoes
  • 1/2 cup of Almonds
  • 1/2 cup of chopped Dates
  • a small bunch of fresh Coriander
  • 1 tbsp ground Ginger
  • 2 tbsp ground Cinnamon
  • 1 tbsp ground Coriander
  • 1 tbsp ground Cumin
  • 500ml of Chicken Stock
  • 1 tbsp of Organic Honey
  • 1 large tbsp of Coconut Oil
  • Salt and Pepper

Method:

  1. Chop up the chicken breast into small bite-size chunks.
  2. Heat up the oven to 180 degrees celsius.
  3. Divide the coconut oil between two medium-sized casserole dishes.
  4. Peel and chop the sweet potatoes into small bite-size chunks.
  5. Finely chop the ginger, garlic and fresh coriander.
  6. Add the chicken, potatoes, ginger, garlic, and fresh coriander to the casserole dishes.
  7. Add the dry spices and herbs.
  8. Toss the mixture around with a fork so that the spices and herbs cover the chicken and potatoes.
  9. Gently pour the stock over the dishes.
  10. Drizzle the honey over the top and sprinkle on the almonds and dates.
  11. Season and cook in the oven for 20 minutes.
  12. Take the dishes out of the oven and toss the mixture around with a spatula or fork.
  13. Place the dishes back in the oven and cook for a further 20 minutes.
  14. Serve and enjoy!
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