Moroccan cooking has a great mix of interesting spices, so is bound to be a crowd pleaser! This Moroccan Chicken Hotpot recipe looks complicated and with lots of ingredients, but once the prep is done and its in the oven, its basically done! Its from the great Chelsea Winter so you know its been well designed and its easy to make.
This is suitable for family dinner or for dinner with friends – whenever you need something a little different which is designed to impress!
Pat the chicken dry with paper towels and season all over with salt and pepper. Heat a splash of rice bran or grape seed oil in a large frying pan over a high heat. When it’s very hot, add the chicken a few at a time and fry until browned both sides (this add great flavour). Transfer to a casserole dish and repeat with the remaining thighs.
Add 3 tbsp extra virgin olive oil to the same pan you cooked the chicken over a medium heat. Add the onions and cook, stirring occasionally, for 5 minutes. Add the garlic and ginger and cook for another few minutes. Add the spices and chilli and cook for another few minutes (add 1-2 tbsp more olive oil if it looks dry). Add the stock, tomatoes, dried fruit, olives (if using) tomato paste, honey, lemon zest and juice and orange zest and juice. Stir, turn up the heat and bring to a boil. Turn off the heat.
Carefully add the sauce to the dish with the chicken.
If you’re using fresh coriander at the end (which I highly recommend), finely chop up the stalks and stir through the mixture. Cover with a lid and bake in the oven for 1 hour and 30 minutes. Stir through the yoghurt or coconut cream and herbs, and season with salt to taste.
Serve the chicken on couscous, quinoa or rice with spoonfuls of the sauce. Garnish with extra zest, yoghurt, herbs and a squeeze of lemon if you like.