Recipe
SERVES 4
INGREDIENTS
- 8 chicken thigh fillets, whole
- Splash of extra virgin olive oil
- 150g chermoula (Moroccan) spice paste (available from good delis)
- 1 sweet potato, peeled and large dice, blanched
- 1 large brown onion, peeled, diced
- 1 cup of water or chicken stock (approx)
- Pinch sea salt
- Pinch freshly ground pepper
- 8 dates, pitted (dried will do)
- 8 dried apricot halves
- 8 whole cherry tomatoes
- 1 zucchini, sliced
- 1 large capsicum, large dice, red, green or yellow
- 1 handful blanched almonds
- 1 carrot, peeled, diced or sliced
- Few leaves flat leaf parsley, picked (You can also add pitted olives and preserved lemon)
METHOD
In a large pan (perfect to use the Dreampot) on a medium heat fry the onion in the extra virgin olive oil, until soft.
Add the chicken thigh fillets and fry for a further 2-3 minutes.
Now add the chermoula paste and the vegetables and combine.
Season with salt and pepper.
Finally, add 1 cup of stock and water and the dried fruit and nuts.
Bring to the boil, stir occasionally.
Simmer for 20-25 minutes until the chicken is tender.
If using the Dreampot, once everything has come to the boil simmer for 10 minutes then place into the Dreampot, secure the lid and leave for a minimum of 2-3 hours.
To serve, spoon into a bowl-style dish, sprinkle with parsley and serve with steamed couscous or simply crusty bread.
WASH DOWN - To keep your Dreampot (or any stainless steel kitchenware) in top condition and to keep things from sticking to it, don’t clean it with a scourer.
