ZESTY MOROCCAN CHICKEN
PREP + COOK TIME 45 mins + chilling SERVES 6
● 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.