1 Fee range and organic chicken- 1 Onion white
- 1 clove - Garlic
- 1 tbs - Sultanas
- 1 sliced - Lemon
- 1tbsp - Clear honey
Chermoula paste:
- 1 small white onion
- 1/4 of a teaspoon - Turmeric powder
- 1 tsp - Ground cumin
- 1 tsp - Ground coriander
- 1 or 2 according to taste - Garlic clove
- 1/8 tsp - Cayenne pepper
- 1/2 tsp - Paprika
- 1/4 tsp - Ground cinnamon
- 1 tbs - Flat leaf parsley
- 3 to 4 dessert spoon - Extra virgin olive oil
- 1 lemon - Lemon zest
- 1 lemon - Lemon juice
- 1tsp - Salt
- 1 pinch - Sugar
Method for the paste:
Place the nion pre-sliced into the food processor with the spices, the garlic and the parsley. Blend until you obtain a fine paste, then add the the olive oil, the lemon zest and the lemon juice.
You should now have a fine paste texture.
The quantities above can be multiplied, however be cautious when using cinnamon and turmeric as those spices are powerful and can mask other flavours if used in too large a quantity.
This paste can be prepared a day or two in advance and will keep in the fridge covered with a layer of oil for a few weeks.
Cut the chicken in pieces and rub them with the chermoula paste. Let marinade for one hour at room temperature or prepare the day before and keep in the fridge overnight.
Sautee the marinated chicken in vegeteble oil until golden, then add one small sliced onion, one chopped garlic clove, and more of the chermoula paste, cook until the onion is soft and transparent then add the honey, one glass of white wine, a slice of lemon and a glass of water. Bring to the boil and add the sultanas or raisins.
Simmer for 45 minutes covered with a lid or until the chicken is cooked.
This dish can be prepare the day before as it will taste better reheated the next day. Chick peas, carrots, courgettes and peppers can be added during the cooking in order to have a more balanced meal.
Serve with couscous.
Happy cooking,
Vincenzo