A deliciously spicy, fragrant dish making use of fiery harissa paste and ras-al-hanout Moroccan spice blend. Gorgeously warming and filling, serve with rice, cous cous or nice warm pitta or flatbread straight from the oven!
For the ras-al-hanout/Moroccan spice mix (you can buy the spice mix, but we like to make our own)
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon paprika
- 1/2 teaspoon dried onion
- 1/2 teaspoon dried garlic
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- Add all ingredients to a jar, mix well.
- Store in an air tight jar for up to two months
Moroccan chicken and chickpea stew ingredients
- 1 Red onion in chunks
- 1 carrot in small chunks
- Green beans
- Red/yellow peppers
- Teaspoon of minced ginger
- Teaspoon of minced garlic
- 1 tablespoon Moroccan spice mix (we like very spicy food, so if you don’t add less)
- 1 teaspoon of harissa paste (we like very spicy food, so if you don’t add less)
- Salt, black pepper, pinch of sugar
- Dessertspoon of tomato puree
- Chicken breast
- Tin of tomatoes
- Tin of drained chickpeas
- Chicken or beef stock cube
- Lemon juice
1. Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger, stir around and then add the harissa paste and Moroccan spice.
2. Add a splash of water and then add the chicken. Once the chicken is sealed, add the tin of tomatoes, tomato puree, salt, black pepper, sugar and stock cube. Add a splash of water to loosen the mix a bit so the chicken is mostly covered.
3. After 15 minutes, add the chickpeas, green beans, peppers and cook for around 45-60 mins.
4. Towards the end of cooking adjust the seasoning and add a good squirt of lemon juice.