Moroccan Chicken
Makes enough for: 2 people
Ingredients
- 5 mls cumin seeds
- 5 mls dried thyme
- 5 mls white cardamom pods
- 0.625 mls lavender petals
- 4 chicken pieces
- 15 mls lemon infused olive oil
- 1 onion, peeled and quartered
- 125 mls white wine
- 4 plum tomatoes, quartered
- salt and freshly ground black pepper to season
- 250 mls chicken stock
Method
- using a pestle and mortar grind together the cumin, thyme, cardamom and lavender
- remove the cardamom husks and rub onto the chicken
- heat the oil and brown the chicken
- add the onion, white wine and tomatoes
- when the wine starts bubbling, season and add the chicken stock
- cover and simmer for 40 minutes