STEP 1.Marinate spices take the mortar and pestle and start by pounding the cinnamon stick, once it becomes a coarse powder, add the rest of the spices- salt, coriander, cumin, black pepper, chili flakes, and curcuma.
STEP 2.Cut the onions in half and then finely slice them, removing the upper layer. Bruise the garlic cloves and remove the shells. Simply dash the cloves and start chopping.
STEP 3.Take the chicken pieces and coat them well with the marinade spices (use half of the spices).
STEP 4.In a pan add 4-5 tbsp cooking oil and shallow fry the chicken pieces from both sides. If needed you can always add more oil.
STEP 5.And fry them until cooked and brown from both sides, now add the sliced onion and fry with the chicken and also add the chopped garlic and keep frying them.
STEP 6.Keep tossing and scooping the chicken pieces. Once the chicken is done transfer the chicken to a tray by brushing some oil
STEP 7.In the pan, the chicken was fried, add the tomato puree and keep tossing until it bubbles.
STEP 8.Add the puree to the chicken tray and then sprinkle the rest of the marinated spices and cook it on low flame by scooping and mixing the chicken pieces and gravy.
STEP 9.Cover it with the lid and let it cook for at least 2 hours.
STEP 10.Add dried apricots 45 mins before turning off the flame and slightly mix and again cover and let it cook for 45mins.
STEP 11.Transfer it to another big bowl or tray and top it with some freshly chopped parsley.
STEP 12.And you ultimate moroccan chicken is ready, you can have it with steamed rice or just the chicken is mouth-watering.
calories per serving
6 g Fat11 g Protein68 g Carbs55 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment