Moroccan Chicken with Raisins, Almonds and Honey

Preparation 5 Minutes

Cook 2.5 Hours

Serves 4

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Method

Pat chicken dry with paper towel, and sprinkle both sides of meat with salt and pepper. Drizzle the olive oil into a large heavy-based pot over medium-high heat.

When oil is shimmering, add half the chicken pieces and cook 5 – 7 mins per side, until golden brown. Transfer to a plate and repeat with remaining chicken pieces.

Reduce heat to medium, and add onion, garlic, ras el hanout, cinnamon stick, and ginger to the hot oil. Stir well, then cook for 5 mins, until onions have started to soften.

Return chicken and any resting juices to the pot. Add stock, bring to a boil, then cover and reduce heat to low. Simmer for 1.5 hrs, until the chicken is tender.

Remove cinnamon stick and add raisins and honey to the pot. Gently stir to combine and increase heat to medium. Simmer uncovered, for a further 30 – 45 min, until the sauce has reduced and the raisins are plump. Stir through lemon juice.

Garnish with almonds and parsley. Serve with crusty bread, rice, or couscous.

Ingredients

1 1/2 Tbsp olive oil, divided

2 kg chicken thighs, bone-in and skin on (or chicken Marylands)

1 tsp sea salt

1/2 tsp black pepper

1 large brown onion, finely chopped

4 cloves garlic, crushed

2 tsp ras el hanout spice blend (alternatively use baharat, or garam masala)

1 cinnamon stick

1/2 tsp ground ginger

2 cups chicken or vegetable stock, salt reduced

180 g Sunbeam Raisins

1/4 cup honey

2 Tbsp lemon juice

TO GARNISH

60 g Sunbeam Slivered Almonds, toasted

1/2 cup loosely packed parsley leaves, chopped

Recipe Collection

Candied Walnut & Beetroot Salad

  1. In a pan on medium heat combine Sunbeam walnuts, butter and honey until candied, set aside to cool.
  2. Preheat oven to 220c and cut the beetroot into quarters. Cover beetroot in olive oil, season with salt and bake for 30 mins.
  3. Remove skin of orange and slice into segments, crumble goats cheese.
  4. Once beetroot is cool combine salad ingredients with candied walnuts, dress with olive oil.

Roasted Cauliflower Steak with Cashew Cream

Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.

Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.

While the cauliflower steaks are in the oven, prepare the warm chickpea salad.  Add the spinach and chickpeas to a large bowl.

Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.

Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.

Fruit & Nut Hot Cross Truffles

  1. Combine mixed fruit, dates, seed mix,  hazelnuts, coconut, coconut oil and vanilla essence in a food processor and blend until a smooth, thick paste is formed.
  2. Divide into 25 equal portions and roll each  into a ball before flattening slightly.
  3. Pipe melted white chocolate crosses onto  truffles and refrigerate for at least 2 hours  before serving cold.

Baked Sweet Potatoes with Toasted Hazelnuts

  1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
  2. Rub sweet potatoes in half the olive oil and place onto baking tray. Roast for approx. 45 minutes or until just cooked all the way through.
  3. Heat remaining oil in a small fryingpan. Add hazelnuts and cook for 3-4 minutes or until golden. Add sesame seeds, cumin and thyme. Cook a further 1-2 minutes, remove from heat and stir in the lemon rind, season well.
  4. For serving, cut down the centre of each sweet potato and push out to make a small cavity. Top each with the hazelnut mixture, crumble over the feta and drizzle with lemon juice, additional oil and the harissa.

Asparagus with Proscuttio, Parmesan & Pine Nuts

Preheat the oven to 200 degrees C.

Place the asparagus in a single layer on a baking tray. Do not overcrowd. Drizzle with olive oil and lightly season with salt and pepper. Toss around to evenly coat.

Top the asparagus with prosciutto, Parmesan cheese, and pine nuts.

Bake for 10-15 minutes or until the prosciutto is crisp and asparagus tender.

Apricot Balls

  1. Place apricots, sultanas and water in a small saucepan. Bring to a gentle boil, then simmer for 2-3 minutes.
  2. Place cooled fruit in a food processor and pulse until smooth. Add oats and coconut. Remove to a bowl and roll teaspoonsful into balls and then roll in sesame seeds to coat. Refrigerate until required.

Notes:
Balls can also be rolled in coconut, chopped pepitas or chopped nuts.
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