I had some leftover chicken from a roast and wanted to do something other than another curry so I thought I’d do something Moroccan for a change as I have a pack of Ras El Hanout in my spice cupboard. It isn’t too spicy but warming and tasty but you can reduce to Ras el Hanout if you don’t want too much spice or stir in some sour cream to tone it down a little.
You can use fresh chicken – I’d probably use one or two chicken breasts. I’d probably put it in a slow cooker if I was using fresh chicken.
1 onion, sliced
2 tsp of ras al hanout seasoning
2 carrots, chopped in chunks
2 sticks celery
Handful of mushrooms (optional)
Handful of dried apricots
Sprinkling of raisins or currants
1 400g tin chopped tomatoes
2 tbsp tomato puree
300ml of chicken stock
Around 300-400g of leftover cooked chicken
Fry your onion until soft and add ras al hanout, carrots, celery, mushrooms, apricots and raisin/currants. Soften a little and then add your tinned tomatoes, tomato puree and chicken stock.
Simmer your sauce for around 20-30 minutes until your vegetables are soft. Dried fruit will have puffed up a bit and will be all juicy. Just before you are ready to eat, stir in your cooked chopped chicken to heat it up.
Serve with couscous or bulgar wheat.