Moroccan curry

20min

Prep Time

1hr

Cook Time

Servings

Preserved lemon and saffron-spiced rice pair wonderfully with this curry

Rice:

Season chicken with salt, pepper and spices.
Heat oil in a large pot and fry chicken, skin side down until golden. Remove and set aside.
Add another glug of oil and fry onions and garlic for 5-6 minutes or until golden.
Stir through curry powder and cook for 2-3 minutes.
Add tomato paste, chopped tomatoes and sugar and cook for 5 minutes.
Stir through chicken stock, add chicken back into the pot, cover with a lid and simmer gently for 30 minutes.
Add chickpeas, herbs, preserved lemons and cook for a further 10 minutes. Season well and adjust seasoning.
For the rice, place rice into a pot of salted water with a pinch of saffron, cinnamon sticks and fresh coriander. Cook according to package instructions allowing the spices to infuse into the rice.
Drain rice, place colander with rice back into the pot, cover with a lid and allow to steam for 5-10 minutes. Fluff up rice with a fork and stir through some more freshly chopped coriander.