Name of Recipe: Tina's Moroccan Chicken
Number of People: 4 - 6
Ingredients:
2 tbs olive oil
2 cloves garlic
1 tbs coriander seeds *
1 tbs cumin seeds *
1 tbs ground ginger
10 cardamom pods, crushed (I prefer to use just the seeds and mill them)
4 large chicken breasts, diced (I prefer thighs and we use about 8 )
90g sultanas
400gm tin chopped tomatoes (or fresh if prefer)
60g pitted black olives
juice of one lemon
2 tbs brown sugar
2 tbs tahini
pinch of salt
60g sliced almonds, toasted
fresh coriander to garnish
Preparation:
Chop garlic for 3 seconds on speed 7. Set aside (**)
Toast cardamom, coriander and cumin on Varoma temp, for 2 mins, speed 1.
Mill spices on speed 9 for 10-20 seconds.
Add ginger, garlic, and oil to TMX bowl and saute on speed 2 at 100 degrees, 2 mins.
Add all remaining ingredients (except sliced almonds), cook on reverse, speed 2 at 100 degrees for 10-15 minutes.
Add almonds and stir in reverse, speed 1 for 10 seconds.
Serve with cous cous (steamed in varoma if desired) or rice, and garnish with fresh coriander.
Tips/Hints:
* If using pre ground spices use the equivalent measure.
** Alternative is to add garlic after other spices are milled and then chop on speed 7 for 2-3 seconds.
You could swap the chicken for lamb for a change.
This was a meal given to my family from a good friend, Tina, when I was laid up after a car accident last year. It has become one of our firm favourites, and this was our most recent conversion to the TMX. I'm sure you will enjoy it!
members' comments
sue h - This was tasty. My DS9 made this for us tonight. Got to love the TM where the kids can cook up a storm. It was a bit liquidy, probably because I didn't have any fresh tomatoes left and used tinned. Might also reduce the sugar a little next time even though that may make it a bit more acidic. Over all we loved it and there is none left for lunch tomorrow.
