Moroccan Chicken with courgette and onion

19th October 2016

Moroccan Chicken with courgette and onionPrep time 10 minutes, cooking around 40-45 mins

This is what you will need:

  • coconut oil
  • one medium size onion, chopped
  • 1 packet of organic chicken thighs
  • 1 medium size courgette - chopped
  • 1 can of chickpeas - drained and rinsed in water
  • 2 teaspoons of ground cumin - lovely spice with lots of health benefits including treating colds, insomnia and extremely good for digestion
  • 1/2 teaspoon of cinnamon
  • pinch of chilli flakes or powder - if you like heat add a bit extra
  • black pepper to taste
  • juice of half a lemon
  • handful fresh coriander chopped
  • handful of fresh parsley chopped
  • optional handful of fresh mint chopped
  • 250ml of chicken or veggie stock - I tend to use half a stock cube, my favourite ones are Kallo (less salt) or if you can use home made stock

This dish goes really well with either quinoa, rice, couscous or millet, the choice is yours  - cook enough for 4 people, or if you're cooking for kids it will be enough for a family of 5

Heat the oil in a pan and add chopped onions, fry for few minutes. Add cumin and cinnamon and fry for few more minutes mixing it all together. Add the chicken thighs (one packet usually has 6 thighs), fry them for couple of minutes turning so the chicken browns a bit. Next add stock, chopped coriander and chilli, wait for the stock to start boiling then lower the heat, cover the pan with a lid and simmer for 25 minutes. In the meantime boil a pan of water and cook either quinoa, rice, or millet according to packet instructions. If you're using couscous you won't even have to cook it, just pour hot water over the dry couscous to slightly cover it, then cover the bowl and after few minutes stir with a spoon to check if it's soft enough to eat. I like adding a tablespoon of olive oil to make it more creamy.
After simmering your chicken for 25 minutes, add chickpeas and courgette. Cover the lid and cook for another 15-20 minutes, or until the courgette and chicken thighs are soft.
Once cooked take off heat and add chopped herbs - parsley and if using, mint, add black pepper and lemon juice. Transfer all to a large serving bowl together with your preferred grain.
See Kasia's blog for more information about this and other recipes