I found the original recipe in a book called Moroccan Food by R&R Publications Marketing Pty Ltd. The main changes I have made is in the quantity of spices I have used and a slight change in the cooking method.
Hints & Tips
- You can use Craisins – dried cranberries – instead of Sultanas.
- Category: Chicken, Main Course
Ingredients
- 100 grams Toasted Pine Nuts
- Juice of 2 Lemons
- 1/2 cup Fresh Coriander, Chopped
- 2 cups Chicken Stock
- 2 teaspoons Sultanas
- 1 tablespoon Ground Coriander
- 1 tablespoon Hot Paprika
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Cinnamon
- 4 Brown Onions, Diced
- 8 tablespoons Olive Oil
- 1 kilogram Skinless Chicken Thigh Fillets, Cut into 2 cm Cubes
- 1/2 cup Plain Flour, Seasoned with Salt & Pepper
- Natural Yogurt to Serve
Instructions
- Heat a large non-stick pan over medium-high heat. Add pine nuts, stirring constantly, until just starting to colour. Transfer to a plate.
- Place seasoned flour in a large bowl. Add chicken and toss to coat.
- Add 2 tablespoons of oil to the pan, increase heat to high and cook half the chicken until golden.
- Transfer cooked chicken to a plate. Repeat with another 2 tablespoons of oil.
- Heat remaining oil in the pan. Add onions, reduce heat to medium and cook, stirring frequently for about 10 minutes or until golden brown and softened.
- Add all spices to the pan and stir fry for a minute or 2 until aromas are released.
- Add cooked chicken, sultanas and chicken stock. Stir well.
- Bring to the boil, then reduce heat to low and cook for 5-10 minutes until heated through and thickened.
- Just before serving. stir the pine nuts, coriander and lemon juice through the chicken.
- Serve with yogurt.
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