If you haven’t tried your hand at Moroccan cooking yet, then I’m about to win you over. The recipes are simple and the flavours are delicious with a touch of the exotic. I love Moroccan food in winter, it adds spice and yet still provides comfort. This is a recipe that my lovely flamboyant friend Ange and I used to cook and we featured it in Syrup magazine in 2008 – Syrup magazine was our labour of love from a past era that still holds very fond memories.
1½ kg of chicken pieces (I use chicken thigh with bone in but skin removed)
2 onions, sliced
3 cloves garlic, crushed
1 tsp cinnamon
1 tsp ginger
1 cup pitted prunes
1 cup olives
¼ cup white wine vinegar
1½ cups chicken stock
Preheat oven to 180°C. Brown your chicken pieces in a little oil in a pan. Remove the chicken to a tagine or casserole dish. then add the onion and garlic to the pan, cook gently till soft. Add all remaining ingredients.
Bring to the boil and remove from the heat. At this stage I whisk in a tablespoon of flour mixed with 1/4 cup of water to thicken it slightly. Pour over the chicken pieces. Cook for 1.5 hours. Scatter with fresh coriander, season with salt and pepper and serve with couscous, mash or rustic bread.