Moroccan Chicken with Raisins, Almonds and Honey
Preparation 5 Minutes
Cook 2.5 Hours
Serves 4
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
Toasted Almond & Blueberry Salad
- Toast almonds in a pan on medium heat then set aside.
- Wash berries and slice strawberries into halves.
- Crumble blue cheese and combine salad ingredients together.
- Combine dressing ingredients and blend until smooth, pour over salad when serving.
Hummingbird Christmas Cake
Preheat 170ΒΊC (150ΒΊC fan).Β Grease and line 2 x 17cm round cake tins.
Combine flour, sugar, coconut, bicarbonate of soda and spices in a large bowl.Β Make a well in the centre, add fruit and vegetables, lime zest, nuts, Angas Park Fruit Medley, oil, eggs and salt, stirring until combined.Β Divide evenly among the two pans then bake for 35 mins.Β Allow to cool completely in tins before turning out.
To make icing, in a stand mixer (or using a handheld mixer) beat together the cream cheese, butter, coconut essence and lime juice, then, with motor running, gradually add icing sugar 1 tbsp at a time until fully incorporated.
To assemble, spread icing onto the top of one cake, top with the second cake and spread icing on top.Β Arrange flowers, Angas Park Fruit Salad and extra cashews on top, to decorate.
Red Velvet Cupcakes
Preheat oven to 170Β°C.
- Line 24 cupcake pans with paper cases.
- Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
- Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
- Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
- Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
Sweet Treats
Preheat the oven to 170Β°C. Line a large baking tray with baking paper.
- Combine oats, sugar, coconut, cinnamon, almonds, walnuts, oil and honey in a bowl. Mix with hands compacting together. Bake in the oven for 5 minutes and then stir and return for another 5 minutes.
- Stir in currants and sultanas and bake for a further 5-8 minutes to ensure the granola is evenly golden brown.
- Allow to cool completely before serving with milk or a good dollop of yoghurt.
Almond Lemon Broccoli
- Trim broccoli and cut into florets; steam or boil until tender. Drain and place in a serving bowl. Cover to keep warm.
- Melt butter in a small saucepan. Remove from heat. Add lemon juice, salt and pepper and swirl saucepan to combine. Drizzle butter mixture over broccoli, then scatter with almonds.
Spiced Oat Slice
- Pre-heat oven to 180Β°C (160Β°C fan-forced). Line an 18 x 28cm slice tray. Place honey and butter in a small saucepan and heat gently until butter is melted.
- Place oats, dates, sultanas, apricots, seeds and cinnamon in a mixing bowl. Pour in the melted honey mixture and mix well. Press into prepared tray and bake for 20 minutes. Allow to cool. Cut into bars.
Notes:
Lightly wipe your knife blade with a little oil when cutting dates. It will ensure the dates donβt stick to the knife and making cutting easier.
