PREP + COOK TIME 45 mins + chill­ing SERVES 6

Food - - Food + Freshlife -

● 1.5kg chicken pieces, legs, thighs and drum­sticks sep­a­rated, skin re­moved ● zest and juice of 1 lemon ● 1½ ta­ble­spoons store-bought Moroccan sea­son­ing ● 2½ ta­ble­spoons olive oil ● 1 red onion, chopped ● 1 brown onion, chopped ● 3 cloves gar­lic, finely chopped ● 1 ku­mara, peeled, diced ● ⅓ cup Freshlife dried apri­cots, chopped ● ⅓ cup Freshlife Med­jool dates, pit­ted, chopped

● ⅓ cup Freshlife raisins or sul­tanas ● ¼ cup Freshlife nat­u­ral al­monds, chopped ● ½ cup chicken stock ● 2 x 400g canned chopped toma­toes ● salt and pep­per ● ¼ cup Freshlife sliced al­monds, toasted ● 1 cup cherry toma­toes, chopped ● 2 ta­ble­spoons co­rian­der leaves and stems, chopped ● 2 ta­ble­spoons pars­ley, chopped ● rice and a salad, to serve

1 Place chicken in a non-re­ac­tive con­tainer, sprin­kle with lemon zest, juice and Moroccan sea­son­ing and re­frig­er­ate for 30 min­utes.

2 Heat 2 ta­ble­spoons olive oil in a large pan and brown chicken pieces un­til well coloured. Re­move chicken and set aside.

3 Heat re­main­ing oil in the fry­ing pan. Add onions and gar­lic; cook un­til soft. Mix in the ku­mara, dried fruit and al­monds. Stir in the stock and toma­toes and bring to a sim­mer.

4 Add chicken pieces, cover, sim­mer for 20-25 min­utes. Re­move the cover and in­crease heat, sim­mer­ing un­til thick­ened. Sea­son with salt and pep­per.

5 Trans­fer to a serv­ing dish and top with sliced toasted al­monds, cherry toma­toes and the fresh herbs. Serve with rice and a salad.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.