Indulge in the flavors of Morocco through this spicy and vibrant chicken curry.
MOROCCON CHICKEN
Ingredients
4 chicken thighs with skin
2 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp caraway seeds
3 dried red chillies
1 tbsp garlic paste
1½ tbsps vinegar
Salt to taste
3 tbsps olive oil
2 large onion, sliced
7-8 crushed garlic cloves
1 cup canned tomato puree
8-10 apricots
Roughly chopped parsley sprigs for garnish
Method
1. Preheat the oven at 180˚C.
2. Heat a non-stick pan, add 2 tbsps coriander seeds, 1 tbsp cumin seeds, 1 tbsps caraway seeds, and dry roast for 30 seconds.
3. Add 3 dried red chillies and roast till the mixture is fragrant. Take it off the heat and allow to cool slightly.
4. In a blender jar, add the roasted mixture and grind to a fine powder.
5. Take chicken in a bowl, add garlic paste, and 3 tbsps prepared spice mix, vinegar and 1 tbsp olive oil.
6. Add salt and rub the mixture well on all sides of the chicken. Set aside for 15-20 minutes.
7. Heat remaining oil in the same non-stick pan, place the chicken thighs with skin side facing down, cook on high heat for 2-3 minutes on each side.
8. Add onion and mix well. Add crushed garlic and mix well. Reduce the heat to medium and cook for 12-15 minutes.
9. Add tomato puree and mix well. Add salt and apricots, mix well. Cook for 2 minutes and take it off the heat.
10. Transfer the prepared mixture in a tagine pot and spread it evenly. Cover and bake for 15 minutes. Take it out of the oven.
11. Garnish with chopped parsley and serve hot.
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