Zesty Moroccan Chicken
1.5 kg chicken pieces, legs, thighs and drumsticks separated, skin removed
zest and juice of 1 lemon
1½ tbsp store-bought Moroccan seasoning
2 ½ tbsp olive oil
1 red onion, chopped
1 brown onion, chopped
3 cloves garlic, finely chopped
1 kumara, peeled, diced
⅓ cup Silver Platter Apricots, chopped
⅓ cup FreshLife Medjool Dates, pitted, chopped
⅓ cup FreshLife Raisins or Sultanas
¼ cup FreshLife Natural Almonds, chopped
½ cup chicken stock
2 x 400g canned chopped tomatoes salt and pepper
¼ cup FreshLife Sliced Almonds, toasted
1 cup cherry tomatoes, chopped
2 tbsp coriander leaves and stems, chopped
2 tbsp parsley, chopped rice and a salad, to serve
Place chicken in a non-reactive container, sprinkle with lemon zest, juice and Moroccan seasoning and refrigerate for 30 minutes.
Heat 2 tablespoons olive oil in a large pan and brown chicken pieces until well coloured. Remove chicken and set aside.
Heat remaining oil in the frying pan. Add onions and garlic; cook until soft. Mix in the kumara, dried FreshLife fruit and almonds. Stir in the stock and tomatoes and bring to a simmer.
Add chicken pieces, cover, simmer for 20-25 minutes. Remove the cover and increase heat, simmering until thickened. Season with salt and pepper.
Transfer to a serving dish and top with FreshLife sliced toasted almonds, cherry tomatoes and the fresh herbs. Serve with rice and a salad.