Ingredients
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2 tablespoons olive oil
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1 1/4 kg chicken pieces (skin on or off)
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1/2 kg pumpkin, butternut cut in 1 inch squares
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1 1/2 tablespoons ras el hanout spice mix (JanS recipe)
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1 cinnamon stick
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1/4 teaspoon saffron thread
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1 cup chicken stock
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1 (400 g) can chopped tomatoes
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12 pitted prunes, about
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1 tablespoon honey
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1 lemon, juice of
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salt and pepper
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2 onions, chopped
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yoghurt
Instructions
- Heat olive oil in a large saucepan over medium high heat.
- Sprinkle chicken with salt and pepper add to skillet and brown about 5 minutes per side.
- Transfer chicken to plate.
- (you will have to do chicken in batches so as not to crowd the pan too much) Pour off all but a thin film of fat from the pan.
- Add the onions and reduce the heat and cook the onions until very tender and beginning to brown about 10 minutes.
- Add the pumpkin and cook for further 2 minutes.
- Add the spice including saffron and stir until quite fragrant, about 1 minute taking care not to burn.
- Add the chicken, chicken stock, cinnamon stick, tomatoes, prunes and honey, lemon juice.
- Cover and simmer for about 30 minutes until chicken cooked.
- Take out the chicken, keep warm simmer the sauce without lid for about 10-15 minutes until thickened.
- Serve with couscous or rice.
- Sprinkle with couscous and add a dollop of yoghurt.