A fragrant one-pot chicken recipe inspired by Moroccan flavours, this casserole is an easy and warming midweek meal.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 30ml (2 Tbsps) olive oil
- Salt and freshly cracked black pepper
- 1kg chicken pieces (thighs and legs)
- 1 red onion, finely diced
- 2 cloves of garlic, minced
- 4cm piece of ginger (1 Tbsp), grated
- 1 Tbsp (15ml) all-purpose flour
- 250ml (1 cup) chicken stock
- 1 red chilli, whole, cut lengthways
- Peel of 1 orange
- 200ml freshly squeezed orange juice
- 1 Tbsp (15ml) lemon juice
- A pinch of saffron steep in 30ml hot water
- 1 Tbsp (15ml) honey
- 300g baby carrots
- 400g tin chickpeas, rinse and drained
- 50g almond flakes, toasted
- Fresh coriander, to finish
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Method
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1Heat 1 tablespoon of oil in a Le Creuset 30cm Signature Buffet Casserole. Season the chicken with salt and pepper. Brown on both sides until golden. Remove and set aside.
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2Add the remaining oil to the pan and sauté the onion until softened, about 6-8 minutes. Stir in the garlic and ginger and cook for another minute. Scatter over the flour and mix to coat the onions. Slowly pour in the stock, constantly stirring until the sauce thickens. Add the chilli, orange peel and juice, lemon juice, saffron water, and honey.
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3Return the chicken to the pan, along with any resting juices. Cover and simmer for 25 minutes.
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4Add the carrots and cook for a further 20 minutes or until the carrots are tender and the chicken cooked through. Add the chickpeas and heat through, about 5 minutes. Adjust seasoning if needed.
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5To crisp the chicken skin, place under the grill for several minutes. Finish with almond flakes and fresh coriander.
