I love Moroccan food! Its so tasty- what’s not to like? Best of all it is really healthy which has to be a good thing in anyone’s books.
I love experimenting with flavours and textures and to me, this Moroccan chicken dish is a winner. Ideally it should be cooked in a traditional clay pot but as I don’t possess one, I use my trusty slow cooker which works brilliantly. If you dont have one, a normal saucepan is fine.
- 500g skinless chicken breasts (chopped into pieces)
- 2 tbsps ras e hanout
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1 tbsp runny honey
- ground black pepper
- low calorie spray oil
- 2 shallots (chopped)
- 1 red pepper and 1 yellow pepper (deseeded and chopped)
- 1 carton passata ( I used Cirio)
- 400g can of chickpeas
- 50g dried apricots (chopped)
- 1 small butternut squash (peeled and chopped)
- 250mls chicken stock
- salt and pepper to season
- Place the spices and chicken in a bowl and place in fridge to marinate (I do this overnight but aim for a minimum of 30 minutes)
- Fry the chopped shallots in a few sprays of low cal spray oil until soft
- Add the chicken and fry until sealed
- Add the chopped peppers, butternut squash , apricots, stock and passata and bring to a simmer
- Simmer for 30- 40 minutes or until the squash is soft and the liquid has reduced. I put mine in the slow cooker for a few hours
- season to taste
- Serve and enjoy!
The nice folk at Cirio send me some samples of their products to try. I used their passata in the Moroccan chicken recipe and it worked brilliantly. The tinned baby plum tomatoes are really versatile and perfect in a bolognese sauce.
I love the mini packs of passata in particular, perfect when you don’t need a whole jar, I used mine for mini pizzas and a curry for 2! Saved on any waste and delicious too.
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