no fuss fall-off-the-bone tender moroccan chicken stew

This recipe is perfect for weeknight prep, especially if you want food that stews in the oven and finishes as a dish that seems you spent a long time cooking. It’s a bit meatier and substantial than a soup but still relatively light for a stew.

Ingredients: 6 chicken thighs, 1 yellow onion, 400g can of cooked chickpeas, 2 teaspoons cumin seeds, 1 cinnamon stick, 1 teaspoon of ginger paste, 500 ml of stock, 50g of sultanas or raisins, 80g of olives, 1/2 a juice of lemon, a handful of fresh, chopped coriander

  1. Preheat the oven to 180 degrees celsius.
  2. Fry onion, garlic, ginger cumin seeds in a dutch oven pan, cook for 5 minutes and then add chicken and fry for 2-3 minutes.
  3. Add the cinnamon stick, chickpeas, sultanas, olives, stock and juice of a lemon. Stir for a minute and take off heat.
  4. Take off the heat and add a sheet of foil over the dutch oven pan before returning it’s lid and putting into the oven for a hour. Add chopped coriander and remove lid to cool for 5 minutes. Taste when cooled and add salt and pepper accordingly.

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