Moroccan Chicken with Chickpeas
Serves 4 - Prep time 15 mins - Cooking time 30 mins
140ml Olive Oil
2 tsp harissa/chilli paste
3 cloves garlic - 2 crushed, 1 sliced
4 chicken Maryland
1 onion, thinly sliced
1 tbsp honey
1 large sweet potato, peeled/cubed
500ml chicken stock
400g can chickpeas, rinsed
4 tomatoes, seeded and chopped
1 cup coriander, chopped
Preheat the oven to 180c.
Combine 60ml oil, Henry Langdon Ras el Hanout, harissa/chilli paste and crushed garlic in a bowl and season with salt and pepper. Add the chicken and toss to coat.
Heat 2 tbsp oil in a frying pan over a medium-high heat. Add chicken, skin side down and cook, turning, until browned.
Heat the remaining oil in a casserole over med-high heat. Add sliced garlic, onion and honey and cook, stirring, for 5 minutes or until onions are soft. Add sweet potato, stock and chicken then bring to the boil.
Cover and place in oven for 25 minutes or until chicken is cooked.
Using a slotted spoon, transfer the chicken to a tray.
Using a ladle, skim the excess fat from the top of the broth. Stir in the chickpeas, tomatoes and coriander. Place on the heat and bring to a gentle simmer.
Divide among bowls and top with chicken pieces.