Chicken with ras-el-hanout & dates #getcooking.
An easy but delicious Moroccan chicken dinner that you can cook in one pot.
Gotta love that.
You do need to make couscous in another pot but hey that’s as hard as it gets.
Adulterated from Karen Martini.
You need for 4 to 6 fashionista or 37 models:
1.6kg chicken, cut into 8 pieces
1 brown onion, finely diced
100g ginger, peeled and cut into matchsticks
5 garlic cloves, peeled and crushed with the flat of a knife
1 large dutch cream potato, peeled and cut into 2cm dice
2 small red chillies, split (It’s pretty spicy with 2 chillies so just add one if you prefer a milder taste).
1½ tablespoons ras-el-hanout
3 tomatoes, coarsely chopped
½ tsp cumin seeds
2 strips lemon peel
200ml white wine
2 tbsp honey
100g pitted dates
1 lemon, juiced
½ bunch coriander, leaves picked
salt flakes and freshly ground black pepper
100ml extra virgin olive oil
cous cous (or rice), to serve
season the chicken generously with salt and pepper.
• Pull on Stella McCartney sweater dress.
• pull on Celine sneakers.
• Guzzle wine.
• Get Bradley Cooper to chop up garlic, ginger, tomatoes, onion and potato.
• You can chop up lemon zest and juice.
• Heat half the oil in a large, heavy-based saucepan over medium heat.
• Add the chicken, skin-side down first, and brown very well all over – this will take about 12 minutes, to get a lovely golden Gucci loafer colour.
• Remove the chicken from the pan and set aside.
• Add a little more oil to the pan, if necessary, and cook the onion, ginger and garlic for about four minutes until softened as a Celine tote.
• Add the potato and chillies and cook for three minutes.
• Add the ras-el-hanout and stir through, adding a little more oil if necessary. Keep moisturising ( that’s the key to life).
• Add the tomatoes and cumin and cook for two minutes.
• Return the chicken to the pan, along with the lemon peel, white wine and honey, and bubble for a minute or so.
• Put the wine back in the fridge. Now. Go on.
• Add the dates and enough water to just cover the chicken and bring to a simmer.
• Cover with a lid and simmer over medium heat for about 10 minutes.
• Uncover the pan and simmer for 10-15 minutes until the chicken is tender and cooked through and the sauce is slightly reduced.
• Finish with the lemon juice.
• Serve with coriander and cous cous and a green salad..
