Moroccan Chicken and Chickpea Stew
Ingredients:
- 3 Tbsp olive oil
- 2 large brown onions, diced
- 6 cloves garlic, thinly sliced
- 1-2 tsp Spicecraft Original Salt Rocks
- A good handful of fresh thyme leaves (optional)
- 200ml white wine
- 400gm tin chickpeas, drained and rinsed
- 3 x 400gm tin tomatoes
- 4 Tbsp Spicecraft Rockin' Moroccan Rub
- olive oil or any cooking oil
- 8 chicken thighs, trimmed of excess fat
- Spicecraft Chicken Salt Rocks
Method:
- Heat olive oil in a heavy-based saucepan. Add onions and garlic and season with Original Salt Rocks. Cook over a medium heat for about 25 minutes until soft and golden.
- Add thyme leaves and white wine. Allow wine to reduce by three-quarters.
- Add chickpeas, tomatoes and 2 Tbsps of Rockin' Moroccan Rub, simmer until chickpeas are cooked and sauce has thickened, about 30-40 minutes.
- Grind a good coating of Spicecraft Chicken Salt Rocks over both sides of the chicken thighs.
- Heat a little olive oil/cooking oil in a frypan and brown the chicken thighs on both sides.
- Add thighs and 2 more Tbsps of Spicecraft Rockin' Moroccan Rub to thickened tomatoes and stir to cover.
- Simmer gently with a lid on until chicken is cooked through, about 30 minutes.
- Serve with grilled bread or roast potatoes and a green salad.
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