154
Moroccan chicken hotpot
Serves 4
Ingredients:
1 onion, roughly chopped
2 garlic cloves, crushed
2.5 cm (1 inch) fresh ginger,
grated
25 g (1 oz) butter
2 tbsp harissa spice paste
25 g (1 oz) plain flour
750 ml (1
1
/
4
pint) vegetable
stock
4 salad tomatoes, skinned
1 x 410 g (14 oz)
can of chickpeas
1 kg (2
1
/
4
lb) butternut squash,
deseeded & cut into chunks
500 g (1
1
/
4
lb) chicken breasts,
chopped
250 g (9 oz) spinach
Juice of 1 lime
Method:
1. Melt the butter in a frying pan on the hob,
and fry the onion, garlic and ginger for 5
minutes, until the onions are translucent.
Add the chicken pieces and fry for a further
5–7 minutes. Transfer to a solid dish.
2. Blend together the harissa paste, flour and
stock, and pour over the onion and chicken
mixture.
3. Add the squash and cover with foil. Steam at
100°C for 20–25 minutes, until the
squash is tender. Meanwhile, skin and
roughly chop the tomatoes.
4. Add the chick peas, tomatoes, spinach and
lime juice, and cook for a further 1–2
minutes to wilt the spinach.
5. Serve with crusty bread or couscous.
Tip
To skin the tomatoes, place in a
perforated container and steam at
100°C for 1 minute. The skins will
then come away easily.
