August 19, 2020

Moroccan Chicken


  • 3 packs Thinnai Organic Chicken whole legs
  • 3 tbsp Olive oil
  • 2 Onions. 1 roughly chopped and 1 sliced
  • 100g tomato
  • 100g ginger roughly chopped
  • 3 cloves garlic
  • 1 tsp turmeric
  • 1 tbsp each, ground cumin, coriander & cinnamon
  • 1 butternut squash (Battana) /pumpkin, deserved and cut into chunks
  • 500ml water or chicken stock
  • 2 tbsp brown sugar
  • 2 tbsp vinegar.

Preparation Methods

  1. Heat 2tbsp oil in a pan and brown chicken. Remove from pan and place on a plate.
  2. Place chopped onion, tomato, ginger and garlic in a processor and make a rough paste.
  3. In the same pan, Fry sliced onion in remaining 1tbsp oil until soft. Add turmeric, coriander, cinnamon and fry until fragrant. Add the paste and fry for a few minutes until soft.
  4. Return chicken to pan along with pumpkin, stock or water, brown sugar and vinegar.
  5. Bring to a simmer, then reduce heat cover and cook for 30-40 minutes until chicken is cooked through.
  6. Add salt to taste if required prior to serving.

Serve with Cous cous or flat bread and a cucumber salad.

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