“With every sunrise, is another day of seeing new things and trying new foods”Emily Buckingham
My whole life I have always really been into spicy flavoursome food, and with my love of travelling and seeing the world, Morocco was high on my list. Having tried to create moroccan flavoured dishes in the past, I was super excited too see what the real stuff tasted like when I went a few years ago. Full of bright colours everywhere, extremely varied scenery, and unique natural landscapes such as the sand dunes and mountains; Morocco really is a beautiful and interesting country… and as is its food! Packed with so much flavour, even their breakfast eggs have a pungent taste to them.
As you may have already read in my previous posts, I love making one pots. So what better opportunity than to combine this way of cooking with the smells, tastes and memories I have from Morocco. This Moroccan inspired one pot is packed with great sources of protein, as well as a long lasting after taste to remind you of your LAST BITE.
Ingredients.. Serves 4
- 2 Large chicken breasts
- 2 Red onions
- 1 Red pepper
- 1 Aubergine
- 1 Courgette
- 3 Cloves of garlic
- 3 Chillies
- 1 Large cube of ginger
- 2 Tins tomatos
- 2 Tins chickpeas
- SPICES: Cumin, Smoked paprika, Cinnamon (small amount), Turmeric, Oregano, fresh Rosemary
- 2 Chicken stock cubes
- Tomato puree
- Half pack of raisins (or apricots: or both!)
- Firstly chop your onions into small cubes and cook them on a low heat in a large saucepan.
- Then very finely chop up your chillies and garlic and ginger and add it to your onions.
- Whilst these soften slowly, chop your chicken into small chunks and season. Drain your chickpeas and ensure they are washed well.
- Add your chicken to the saucepan, turning up the heat slightly and cook until brown.
- Then add your spices into the mix and continue to cook on a low heat for 2 minutes. ( I used a good amount of spice in this dish to create that rich Moroccan flavour, but add heat according to your taste). Meanwhile chop the rest of your veg into into small chunks.
- As you can smell the spices emerge within the pan, then add your tinned tomatoes, chickpeas, vegetables and stir. Meanwhile boil your kettle.
- Add a large splash of water into the mix, as well as your stock cubes, tomato puree, honey and dried fruit. I only had raisins in the house at the time, but preferably I would ALWAYS add apricots into the mix.
- Cook this dish on a low heat, stirring regularly for approximately 30-45minutes, until your chickpeas and vegetables have softened. Check your seasoning to your taste buds and serve.
This dish is a real easy mid week dish, SPICING UP your evenings with a strong taste of North Africa. As I said you can simply serve this dish as it is, or on a bed or rice. Alternatively add some sweet potatoes in with your vegetables if you fancy some carbohydrate in your one pot.
Have a go and let me know by dropping me a comment on here or in my Instagram how much you enjoyed it.
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