Ras El Hanout Chicken
Makes enough for: 2 people
Ingredients
- 15 mls olive oil
- salt and freshly ground black pepper to season
- 4 chicken pieces
- 1 onion, peeled and thickly sliced
- 15 mls ras el hanout
- 1 aubergine, thickly sliced
- 1 yellow pepper, thickly sliced
- 1 tin cherry tomatoes
- 125 mls white wine
- 5 mls arrow root
- Small handful of fresh fenugreek sprouts
Method
- in a tagine or heavy bottomed casserole dish with a lid, heat the oil
- season and brown the chicken pieces
- remove and set aside
- sauté the onion until soft
- add the ras el hanout and when you can smell the spices add the aubergine, yellow pepper and tinned tomatoes
- add the white wine and return the chicken to the dish
- cover and cook on a low heat for 40 minutes
- make a paste using a tablespoon of the cooking liquid and the arrow root
- mix back into the sauce and when thickened you can serve
- garnish with the fenugreek sprouts