Ingredients
Serves 4
- 1 whole chicken, cut for sauté (into 8 pieces and kept on the bone)
- 1tsp turmeric
- 1tsp cinnamon
- 1tsp ground coriander
- 1tsp raz el hanout
- 1tsp paprika
- vegetable oil to fry
- fine sea salt and white pepper to taste
- 1 red chilli, finely chopped
- 2 onions, finely chopped
- 1 finger of ginger, crushed
- 2 cloves garlic, crushed
- 2 x 400g chopped tomatoes
- 300-400ml chicken stock
- 2-3tbspn tomato puree
- Rice, orzo, cous cous, giant cous cous or pasta to serve with.
Method
- Pre-heat the oven to 165C
- Season the chicken well with salt and pepper.
- Mix all the dry spices and then sprinkle the mixture all over the chicken pieces to coat.
- Heat a heavy based casserole dish and add vegetable oil.
- Fry the chicken skin side down until golden brown. Do this slowly as the chicken can burn easily with the rub on.
- Turn the chicken and cook the opposite side until golden and then add in the chilli, onion, garlic and ginger and sauté until softened.
- Now add in half the chicken stock followed by the chopped tomatoes.
- Bring to the boil and if you need to add more stock in order to cover the chicken, do so now.
- Put a lid on it and place into the oven for 1hr 15 minutes.
- Remove and add in the tomato puree a little at a time until the sauce thickens a bit..
- Serve with Giant Couscous but if you can't find that, regular couscous, rice, orzo or pasta works fine.
