This Moroccan inspired dish is slow cooked, resulting in the most succulent and delicious chicken. The cumin is perfectly complimented by the sweetness of dates. Serve with some rice, quinoa or some couscous, for a hearty and filling meal.
Prep time: 20 minutes
Cooking time: 1 hour 30 minutes
- 1 tbsp. olive oil
- 500 g chicken on bone (drumsticks, Maryland, etc)
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1 tbsp. cumin
- 2 tsp paprika
- 2 tbsp. honey
- 200g sweet potato, chopped
- 2 cups chicken stock
- 1 cinnamon stick
- 8 dates, pitted and chopped
- 1 bunch fresh coriander
- silvered kanamadhu, toasted
- Cooked rice/cous cous to serve with
- Pre-heat oven to 160 degrees.
- Heat oil in a saucepan over medium heat. Brown the chicken in batches and place them in a large oven proof dish.
- Heat the onion and garlic in the saucepan and cook for about 5 minutes, until softened. Then add the cumin, paprika and honey and cook until fragrant.
- Next add the sweet potato and toss to coat. Add the cinnamon, 1 and half cups of stock and the dates. Simmer the mixture until the mixture thickens slightly.
- Place the sweet potato mixture in the oven proof dish with the chicken. Top with rest of stock and extra water if needed. Cover with foil and cook for 1 hour and then cook uncovered for 15 minutes or until the chicken is cooked through.
- Place the chicken on top cous cous, top with coriander and kanamadhu to serve.
Words & Photos by Thooha Adley (Thooha)