*Chicken thigh fillets x 4 (cut each fillet in half to make 8 pieces)
*Onion x 1, chopped
*Pitted prunes x 1/3 cup, chopped
*Garlic clove x 1, grated/minced (increase quantity if you like garlic)
*Ground cumin x 1 teaspoon
*Ground cinnamon x 1/2 teaspoon (optional, also add one cinnamon stick)
*Sugar x 2 teaspoon’s
*Moroccan spice mix x 1 teaspoon
*Chicken stock x 1 cup (you can make this up using a cube or some stock powder)
*Lemon Juice x 2 tablespoon’s
*Butter x 1 teaspoon
*Chopped parsely to finish dish (garnish) and optional sprinkling of orange zest
*Serve with rice or couscous
-Sprinkle half the cumin and Moroccan spice mix over fillets and fry in a pan with a little oil.
-Remove fillets from pan after they’re browned. They don’t need to be cooked through at this stage, because they’ll continue cooking in the sauce.
-Add chopped onion to pan and soften, add remaining spices, including cinnamon and garlic, fry for a minute and add lemon juice to deglaze pan, followed by chicken stock.
-Bring liquid to a bubbling simmer, add pitted prunes, sugar and chicken fillets.
-Simmer until chicken is cooked through and liquid is reduced by half so you have a thickened sauce.
-Adjust seasoning (if you want more savoury, add a splash of soy sauce or an extra squeeze of lemon juice for acidity or sugar for sweetness).
-When sauce has been reduced and is ready to serve, turn off heat, add butter and mix through until it melts. Scatter over chopped parsley (and optional finely grated orange zest).
-Serve Moroccan chicken over buttered pearl couscous (or standard couscous). I made zucchini with rice by sauteeing finely chopped zucchini and onion’s with soy sauce and stirring it through cooked rice, then serving Moroccan chicken on top.
– Serves three.