Spices, citrus, ginger, dates and almonds all add exotic flavour to this easy chicken dish.
- 20ml olive oil
- 8 chicken thighs, dusted with 30 ml flour
- salt and pepper
- 30ml Moroccan rubs
- 1 onion, sliced
- 4 garlic cloves, crushed
- 1 thumb-sized piece of ginger, grated
- 200ml chicken stock
- fresh dates, chopped
- zest of 1 orange
- 500g butternut, peeled and cubed
- 200g baby tomatoes
- 50g almond flakes, toasted
- parsley and coriander, chopped
- 120g barley
- 625ml water
- 2.5ml salt
- 1 tin chickpeas, drained and rinsed
- 15ml Moroccan rub
- 80ml caramelised onion
- Preheat the oven to 180°C.
- Heat most of the oil in an ovenproof casserole on medium heat.
- Brown the chicken pieces on both sides. Season with salt, pepper, and half of the Moroccan rub. Remove and set aside.
- Add the rest of the oil and onion to the casserole and cook for a few minutes.
- Add the garlic and ginger and cook for another minute.
- Add the stock, dates, zest, and the rest of the Moroccan rub. Mix well and add the chicken back to the casserole. Add the butternut.
- Bake in the oven for about 45 minutes until almost cooked. Cook with the lid for half of the cooking time and then remove the lid to reduce the sauce and caramelise.
- Add the baby tomatoes and bake for another 10 minutes.
- Sprinkle with the toasted almonds and herbs. Serve with the barley.
- Cook the barley in a covered saucepan with water and salt for about 20 minutes until most of the liquid has been absorbed.
- Fluff with a fork, replace the lid, and remove from the heat.
- Add the rest of the ingredients and mix lightly.