Prep 15 mins
Cook 1 hr
This is something I made to go with JanS Spice Mix. I have to mention Iain Hewiston and Claudia Roden who helped me make up this recipe as I took ideas from both of them as well.
- 2 tablespoons olive oil
- 1 1⁄4 kg chicken pieces (skin on or off)
- 2 onions, chopped
- 1⁄2 kg pumpkin, butternut cut in 1 inch squares
- 1 1⁄2 tablespoons ras el hanout spice mix (JanS recipe)
- 1 cinnamon stick
- 1⁄4 teaspoon saffron thread
- 1 cup chicken stock
- 1 (400 g) can chopped tomatoes
- 12 pitted prunes, about
- 1 tablespoon honey
- 1 lemon, juice of
- salt and pepper
- Heat olive oil in a large saucepan over medium high heat.
- Sprinkle chicken with salt and pepper add to skillet and brown about 5 minutes per side.
- Transfer chicken to plate.
- (you will have to do chicken in batches so as not to crowd the pan too much) Pour off all but a thin film of fat from the pan.
- Add the onions and reduce the heat and cook the onions until very tender and beginning to brown about 10 minutes.
- Add the pumpkin and cook for further 2 minutes.
- Add the spice including saffron and stir until quite fragrant, about 1 minute taking care not to burn.
- Add the chicken, chicken stock, cinnamon stick, tomatoes, prunes and honey, lemon juice.
- Cover and simmer for about 30 minutes until chicken cooked.
- Take out the chicken, keep warm simmer the sauce without lid for about 10-15 minutes until thickened.
- Serve with couscous or rice.
- Sprinkle with couscous and add a dollop of yoghurt.
Loved it! I did use a good greek yogurt, because I had some which was really thick. But wouldn't change a thing. I did serve with a garlic couscous. OK, I cheated Boxed ... Near East had some on hand. Normally I would use a bigger couscous grain, but this was at home. Still, very very good. I saved it. I like it as a nice change but chicken stew or baked chicken. I also like all the flavors. I garnish with mint (don't yell at me), the only herb that didn't die in our cold snap (and I even took a pic) instant camera, my camera got sent back to Cannon, USA, so I don't have the pic yet. Very very nice dish. HAPPY CAMPER HERE!
I have had this in my cookbook forever, but have never gotten around to making it. It's now going into my "I wish there were more than 5 stars" cookbook and will be made again and again. It's a wonderful balance of spicy, sweet and sour and is really finished of with a creamy greek yoghurt. I made a mistake and used a piece of kent pumpkin (much harder than butternut) which didn't cook in time. I continued to simmer it though and it was fantastic too. I subbed cinnamon powder for the stick and sprinkled chopped coriander leaves over the finished dish. We ate this with my cumin potatoes and a salad. I think the pumpkin and some chick peas simmered in this sauce would make a fabulous vegetarian dish minus the chicken and chicken stock.