Moroccon Chicken - SK Khazana

Ingredients list for Moroccon Chicken - SK Khazana

• 4 Chicken thighs with skin
• 2 tablespoons Coriander seeds
• 1 tablespoon Cumin seeds
• 1 tablespoon Caraway seeds
• 3 Dried red chillies
• 1 tablespoon Garlic paste
• 1 1/2 tablespoons vinegar
• Salt to taste
• 4 tablespoons Olive oil
• 2 Onions large, sliced
• 7-8 Garlic cloves crushed
• 1 cup Tomato puree canned
• 8-10 Apricots
• Roughly chopped parsley sprigs for garnish

Method

1. Heat a non-stick pan, add 2 tbsps coriander seeds, 1 tbsp cumin seeds and 1 tbsp caraway seeds, and dry roast for 30 seconds.
2. Add 3 dried red chillies and roast till the mixture is fragrant. Take it off the heat and allow to cool slightly.
3. Transfer the roasted ingredients into a grinder jar and grind to a fine powder.
4. Take chicken thighs in a bowl, add garlic paste, 3 tbsps of the roasted spice powder , vinegar, 1 tbsp olive oil and salt and rub it all well on all sides of the chicken thighs. Set aside for 15-20 minutes to marinate.
5. Heat remaining olive oil in the same non-stick pan, place the chicken thighs in it with skin side facing down, cook on high heat for 2-3 minutes on each side.
6. Add onion and mix well. Make a well in the centre and add crushed garlic cloves into it and mix well. Reduce heat to medium and cook for 12-15 minutes.
7. Preheat the oven at 180˚C.
8. Add tomato puree and mix well. Add salt and apricots, mix well and cook for 2 minutes.
9. Transfer the chicken mixture into a tagine pot and spread it evenly. Cover and keep it in the preheated oven and bake for 15 minutes. Take it out of the oven.
10. Garnish with chopped parsley and serve hot in the same pot.