Moroccan-style Chicken Supper
Method
Serves 4. A tasty way to use up leftover chicken.
1. Heat the olive oil in a large, heavy-based pan and add the onion and carrots. Cover and sweat the vegetables over a low heat for about 10 minutes. Increase the heat slightly then stir in the Ras el Hanout spice mix and cook for another minute or so.
2. Add the tomatoes and the stock. Stir in the chickpeas, season and bring to a simmer, covered, for 15 minutes. Add the chicken and cook for a further 5 minutes until it is heated through.
3. Now stir in the coriander and serve. This dish goes well with cous cous and steamed extra fine beans served on the side.
Ingredients
1 tablespoon olive oil
1 medium onion, peeled and chopped
2 carrots, peeled, halved lengthways and thickly sliced About 300g leftover chicken
3 tablespoons Ras el Hanout Moroccan spice mix
1x 400g can chopped tomates
300ml hot chicken stock
1x 400g can chickpeas, drained and rinsed OR 125g dried chickpeas, soaked overnight and cooked
20g fresh coriander, washed and roughly chopped
To serve:
Cous cous
Extra fine beans
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