Moroccan Chicken

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 1/4 kg chicken pieces (skin on or off)
• 2 onions, chopped
• 1/2 kg pumpkin, butternut cut in 1 inch squares
• 1 1/2 tablespoons ras el hanout spice mix (jans recipe)
• 1 cinnamon stick
• 1/4 teaspoon saffron thread
• 1 cup chicken stock
• 1 (400 g) can chopped tomatoes
• 12 pitted prunes, about
• 1 tablespoon honey
• 1 lemon, juice of
• salt and pepper
• yoghurt

Recipe

• 1 heat olive oil in a large saucepan over medium high heat.
• 2 sprinkle chicken with salt and pepper add to skillet and brown about 5 minutes per side.
• 3 transfer chicken to plate.
• 4 (you will have to do chicken in batches so as not to crowd the pan too much) pour off all but a thin film of fat from the pan.
• 5 add the onions and reduce the heat and cook the onions until very tender and beginning to brown about 10 minutes.
• 6 add the pumpkin and cook for further 2 minutes.
• 7 add the spice including saffron and stir until quite fragrant, about 1 minute taking care not to burn.
• 8 add the chicken, chicken stock, cinnamon stick, tomatoes, prunes and honey, lemon juice.
• 9 cover and simmer for about 30 minutes until chicken cooked.
• 10 take out the chicken, keep warm simmer the sauce without lid for about 10-15 minutes until thickened.
• 11 serve with couscous or rice.
• 12 sprinkle with couscous and add a dollop of yoghurt.