Moroccan Chicken Stew
6 skinless chicken thighs
2 tsp paprika
1 tsp ground cumin
1 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
freshly ground black pepper
2 tbsp olive oil
3 garlic cloves minced
1 onion peeled and finely sliced
300 ml unsweetened apple juice
1 homemade preserved lemon, rinsed thoroghly in cold water and quartered
175g green olives pitted
120g drained canned chickpeas
300ml vegetable stock
handful of chopped fresh coriander
Pat dry the chicken pieces.
Combine all the spices in a large bowl, then add the chicken pieces to coat well with the spice mixture. Let the chicken marinate for at least 1 hour in the spices.
In a large frying pan, heat the olive oil over a medium-high heat.
Add the chicken pieces and cook for 7 minutes, or until browned on all sides.
Lower the heat to medium low, then add the garlic and onion. Cover and cook for 15 minutes.
Add the apple juice, lemons, olives, chickpeas, raisins and stock. Bring to a simmer over a medium heat, then reduce the heat to low, cover, and cook for an additional 35-45 minutes, stirring regularly, until the chicken is cooked through and tender.
Mix in the chopped coriander and serve immediately.
Serve with spicy couscous or rice.