How to make Moroccon Chicken - SK Khazana -
Bursting with flavour and taste, this moroccon chicken is very delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Coriander seeds (साबुत सूखा धनिया)
Cuisine : Moroccan
Course : Main Course Chicken
For more recipes related to Moroccon Chicken - SK Khazana checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Kerala Style Chicken Curry Spicy Chicken With Peanuts Chicken And Prawn Laksa Goan Chicken Coconut Curry
Moroccon Chicken - SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Moroccon Chicken - SK Khazana Recipe
Chicken thighs with skin 4
Coriander seeds 2 tablespoons
Cumin seeds 1 tablespoon
Caraway seeds 1 tablespoon
Dried red chillies 3
Garlic paste 1 tablespoon
vinegar 1 1/2 tablespoons
Salt to taste
Olive oil 4 tablespoons
Onions large, sliced 2
Garlic cloves crushed 7-8
Tomato puree canned 1 cup
Apricots 8-10
Roughly chopped parsley sprigs for garnish
Method
Step 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.
Step 2
Add 3 dried red chillies and roast till the mixture is fragrant. Take it off the heat and allow to cool slightly.
Step 3
Transfer the roasted ingredients into a grinder jar and grind to a fine powder.
Step 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.
Step 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.
Step 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.
Step 7
Preheat the oven at 180˚C.
Step 8
Add tomato puree and mix well. Add salt and apricots, mix well and cook for 2 minutes.
Step 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.
Step 10
Garnish with chopped parsley and serve hot in the same pot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
