Lorenza Avila

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Lorenza Avila

Moroccan Style Chicken

Name: Moroccan Style Chicken
Prep time: 75 min
Cook time: 75 min
Yield: 4
Cuisine: Marroquí
Ingredients: 2 onions; 2 cloves garlic; 2 sweet potatoes, cut into cubes; 1 chicken, cut in 8 pieces; 3 tablespoons olive oil; 1 tablespoon cumin powder; 1 teaspoon powdered ginger; 1 teaspoon paprika; pinches saffron; 2 cups chicken soup, hot; 1/2 cups pitted olive; 1 package couscous; parsley, chopped to decorate; dates, or raisins; almonds, filleted to serve

1h 15 mins

Low

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Lorenza Avila

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The chicken of this rich recipe is cooked in a broth with Moroccan spices, along with couscous, raisins and almonds. I love that you only dirty a pot by cooking this recipe.

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Ingredients

4 portions

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Preparation

Finely slice the onion. Crush the garlic. Cut the sweet potato into squares.

Remove the chicken skin and sprinkle with salt and pepper.

Heat the oil in a large pot and put half of the chicken to brown on all sides. Remove and repeat with the rest of the chicken.

Return the chicken to the pot and add the onion, garlic and spices. Stir until the chicken is covered in the spices and add enough chicken broth to cover it well.

Bring the pot to a boil and lower the heat a little. Let cook for 30 minutes.

Add the sweet potato in squares, raisins, almonds and olives to the pot. Cover and cook for 10 more minutes or until the sweet potato and chicken are cooked.

Try the sauce and season with salt and pepper. Add the couscous package and tape.

Cook 5 minutes (or the time indicated on the couscous package) and sprinkle with the chopped parsley.

Serve with more raisins and sliced almonds