I had a friend drop over Sunday afternoon, who then stayed on for dinner at my behest. But what to cook? A quick scan of the fridge revealed some organic chicken thighs, olives, fresh herbs and some dates. A riffle through my spice collection, and we had the makings of a more-ish Moroccan feast, without too much fuss.
The evening would have been picture perfect if I could have slipped into one of Megan Park’s kaftanesque creations… maybe next time.
Quick Fix Moroccan Chicken
Place approx 8 trimmed and halved chicken thighs in a mixing bowl with the following –
3 tbs olive oil
2 cloves garlic, finely chopped
A knuckle ginger, grated
1 1/2 tsp each ground cumin, paprika, turmeric
1 tsp ground cinnamon
1 tsp cumin seeds
3 cinnamon sticks
1 lemon, halved and finely sliced
Sea salt & pepper
Mix the chicken with the above and coat well, then leave to marinate for at least 20mins. Meanwhile, finely chop 2 onions (red or white) and sauté in a little olive oil in a fry-pan until pale gold, and add a cup of hot water to the pan. Then transfer to and scatter over the bottom of an oven proof baking dish.
Quickly sauté the chicken pieces in the fry-pan until sealed, and just starting to turn gold. Transfer the chicken pieces and any juices or marinade to the baking dish, and place on top of the onions. Cover and bake in a 200C oven for approx 30mins. Scatter some halved and pitted olives and dates over the top and continue to cook for another 10-15mins or until chicken is tender and cooked.
Serve with couscous strewn with toasted almond flakes, chopped mint, parsley and coriander, and some extra lemon.