Chicken Morocco
Over a year ago
4,438 views
Ingredients
- 2 fillets of Chicken - cubed
- 1 large onion chopped
- Handful dried apricots chopped
- Handful Dates. chopped
- ½ pt chicken stock (hot)
- ¼ pt orange juice (fresh)
- 1.5 teasp Moroccan Seasoning (Schwartz)
- Some plain flour
- To saute Oil - any
Accompaniment
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Description
I love taking a basic concept and experimenting to give it a twist. I find ingredients that grow together work together, so you can't go far wrong.
Method
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1
Preheat the oven to 200 degrees C or equivalent.
Gently saute the onion in the oil for 5 mins. Place the flour in a plastic bag, add the chicken. Shake well to coat all the chicken with the flour and add to the onion. Saute the chicken until all pieces are just browned.
Meanwhile place all the rest of the ingredients in a casserole and having drained off as much oil as possible, stir in the chicken/onion.
Cook covered for 40 mins. Take off the lid. (If the sauce is not thick enough mix a little cornflour with a bit of water and stir in or if looks too thick add a little boiling water). Cook uncovered for a further 15 mins.
NB The dates and apricots completely disappear! You are left with a fruity, aromatic brown sauce. Besides the cinnamon of the seasoning no one ever guesses what is in it!!
Serve with lemon cous cous - packet is fine.
Chef's Tips
As with curry this dish seems better the next day. There is time for the spices to marry with all the other ingredients. All you need to remember is to heat it through throroughly.
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