Words and Images by: MARK HOLLAND and ANTHONY WARRY

INGREDIENTS

• 8 chicken thigh fillets, whole
• Splash of extra virgin olive oil
• 150g chermoula (Moroccan) spice paste (available from good delis)
• 1 sweet potato, peeled and large dice, blanched
• 1 large brown onion, peeled, diced
• 1 cup of water or chicken stock (approx)
• Pinch sea salt
• Pinch freshly ground pepper
• 8 dates, pitted (dried will do)
• 8 dried apricot halves
• 8 whole cherry tomatoes
• 1 zucchini, sliced
• 1 large capsicum, large dice, red, green or yellow
• 1 handful blanched almonds
• 1 carrot, peeled, diced or sliced
• Few leaves flat leaf parsley, picked (You can also add pitted olives and preserved lemon)

Serves 4

METHOD

• In a large pan (perfect to use the Dreampot) on a medium heat fry the onion in the extra virgin olive oil, until soft
• Add the chicken thigh fillets and fry for a further 2-3 minutes
• Now add the chermoula paste and the vegetables and combine
• Season with salt and pepper
• Finally, add 1 cup of stock and water and the dried
• fruit and nuts
• Bring to the boil, stir occasionally
• Simmer for 20-25 minutes until the chicken is tender
• If using the Dreampot, once everything has come to the boil simmer for 10 minutes then place into the Dreampot, secure the lid and leave for a minimum of 2-3 hours
• To serve, spoon into a bowl-style dish, sprinkle with parsley and serve with steamed couscous or simply crusty bread

Perfect for the dreampot

WASH DOWN - To keep your Dreampot (or any stainless steel kitchenware)

in top condition and to keep things from sticking to it, don’t clean it with

a scourer.

Tags: Cooking Recipes Chicken Moroccan
Category: Cooking
Written: Wed 01 Oct 2014
Printed: October, 2014
Published By: