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Description
Since this special dish tastes even better when cooked a day ahead and reheated, it’s very handy to make when entertaining. Carry on the Moroccan theme and serve with couscous.
Ingredients
US|METRIC
4 SERVINGS
- 8 bone in chicken thighs
- salt
- 2 Tbsp. olive oil
- 1 onion (large, chopped)
- 20 grams fresh root ginger (chopped)
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1 tsp. ground cinnamon
- 3 tomatoes (large ripe, chopped)
- 2 garlic cloves (crushed)
- 1 1/2 tsp. harissa paste
- 1 Tbsp. runny honey
- 450 mL chicken stock
- 75 grams dried apricots
- 75 grams prunes
- 1 preserved lemon
- 4 Tbsp. fresh coriander (chopped)
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Directions
- Skin, trim and season the chicken. Heat the oil in a flameproof casserole over a medium–high heat until hot and fry the chicken in 2 batches until golden brown on all sides. (See left, Succulent, golden brown chicken.) Remove using a slotted spoon, transfer to a large plate, and set aside.
- Add the onion and ginger to the oil in the pan and soften over a low heat for 5 minutes, stirring frequently and scraping the bottom of the pan to release any sticky bits left from the chicken. Add the ground spices and fry for 2-3 minutes, stirring constantly.
- Stir in the tomatoes and increase the heat to medium. Add the garlic, harissa paste and honey, and stir well again. Pour in the stock and bring to the boil, stirring often. Return the reserved chicken to the pan, together with the juices that have collected on the plate.
NutritionView More
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1040Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1040Calories from Fat530 |
% DAILY VALUE |
Total Fat59g91% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol355mg118% |
Sodium700mg29% |
Potassium1640mg47% |
Protein82g |
Calories from Fat530 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber5g20% |
Sugars28g |
Vitamin A45% |
Vitamin C30% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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