KTC Moroccan Chicken Recipe

Moroccan Chicken and Chick Peas. Makes: 4


2 tbsp KTC extra virgin olive oil
1 onion, roughly chopped
1 tsp KTC garlic paste
1 tsp KTC ginger paste
2 tbsp KTC tomato puree
1 tsp KTC ground cumin
1tsp KTC ground coriander
1 tsp KTC turmeric
½ tsp KTC extra hot chilli powder (or 1 tsp. if you like a kick)
1 cinnamon stick
8 chicken thighs, boneless
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
200ml chicken stock
1 x 400g tin KTC chopped tomatoes
100g dried apricots
1 x 400g tin KTC chick peas, drained
1 tsp KTC lemon juice

To Serve
370g KTC basmati rice
3½ cups water
seeds of one pomegranate
small bunch coriander, roughly chopped
small bunch mint, roughly chopped
salt and freshly ground black pepper


  1. In a large saucepan heat the oil over a moderate heat. Add the onion and cook gently for 10 minutes or until the onion is soft and translucent but not coloured. Add the garlic, ginger, tomato paste and all the spices then cook for a further minute. Add the chicken and cook for 2-3 minutes turning half way through so that the chicken gets coated in the spices. Season to taste.
  2. Deglaze the pan with stock and scrape the bottom of the pan with a wooden spoon. Add the peppers, chopped tomatoes and apricots. Stir and bring to the boil, reduce heat and simmer part covered for 25 minutes. Add the chick peas and simmer for a further 10-15 minutes until chicken is cooked through and tender.
  3. While the chicken is cooking, rinse the rice thoroughly until the water runs clear. Tip into a pan that has a tight fitting lid, add the water, put the lid on and bring to the boil. Reduce the heat and simmer for 15-20 minutes. Remove from the heat and leave to stand for 10 minutes. Fluff with a fork and stir through the herbs and pomegranate.
  4. Serve the chicken on a bed of the herbed rice.