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Braised Moroccan chicken with chickpeas
Braised Moroccan chicken with chickpeas
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Tender Moroccan chicken simmered with chickpeas and sweet potatoes for a flavorful family dinner.
Ingredients:
  • 19.20 gm Reduced Salt Traditional Gravy canister
  • 700g chicken thigh fillets, fat trimmed, diced
  • 1 large red onion, thinly sliced
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 450g sweet potato, peeled, cut into 2cm dice
  • 125ml (1/2 cup) orange juice
  • 42.90 gm honey
  • 400g tin chickpeas, rinsed and drained
  • Chopped coriander, to garnish
  • Steamed couscous, to serve
Instructions:
  • Heat half of the oil in a large non-stick pan over high heat. Brown the chicken in batches for 2-3 minutes until golden, then set aside. Reduce heat to medium, add the remaining oil, and sauté the onion for 5 minutes until softened. Stir in ginger and spices, and cook for an additional minute.
  • Place the chicken back into the pan along with the sweet potatoes. In a separate container, mix together orange juice, 375ml (1 1/2 cups) water, Gravox Reduced Salt Traditional Gravy Powder, and honey. Pour this mixture into the pan and gently stir everything together. Cover and let it simmer for about 15-20 minutes until the sweet potatoes are tender. Finally, add in the chickpeas and simmer for an additional 2 minutes.
  • Combine the chopped coriander into the dish and present the chicken on a bed of fluffy steamed couscous.

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