How to make Moroccan Chicken - Chicken cooked with Moroccan spices.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken (चिकन), Chickpeas (kabuli chane)
Cuisine : Moroccan
Course : Main Course Chicken
Moroccan Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Moroccan Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Barbeque Chicken, Green Chicken, Chicken Laal Saag, Butter Chicken.
Prep Time : 6-10 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Moroccan Chicken Recipe
Chicken cut into 8 pieces on the bone
Chickpeas (kabuli chane) cooked 4 tablespoons
Extra virgin olive oil 1 tablespoon
Onion 1 medium
Carrot peeled 1 medium
Celery finely chopped 1 tablespoon
Garlic finely chopped 2 teaspoons
Ginger finely chopped 1 inch
Turmeric powder 1/4 teaspoon
Cumin powder 3/4 teaspoon
Salt to taste
Dried oregano 1 teaspoon
Chicken stock 1 cup
Crushed black peppercorns to taste
Red chilli powder 1/2 teaspoon
Tomato puree 1/4 cup
Ras el Hanout (Moroccan spice mix similar to our garam masala powder) a large pinch
Method
Step 1
Heat olive oil in a non-stick pan. Slice onion and add and sauté.
Step 2
Slice carrot diagonally and add along with chicken pieces, celery, garlic, ginger, turmeric powder, cumin powder and salt and mix well. Cover and cook for 2-3 minutes.
Step 3
Add oregano, chicken stock, crushed peppercorns, red chilli powder and tomato puree and mix well. Cover and cook on low heat for a minute.
Step 4
Add chickpeas, mix lightly, cover and cook on low heat for 2 minutes.
Step 5
Add Ras el Hanout and mix well, cover and cook on low heat for 40-45 minutes.
Step 6
Transfer into a Tagine pot and serve hot.
