This North African dish is named after the earthenware pot it is traditionally cooked in. I have used Chicken which is simmered with the traditional flavours of sweet spices and vegetables. A Typical Moroccan style dish would use beef which has always been their staple diet with sweet spices & dried fruit. I used my heavy Cast Iron Pot for this, which is great for slow cooking and low temperatures.
If you have read through some of my other recipes, you’ll see that I love One Pot Cooking, it is simple and good for batch cooking if you prepare meals ahead of the week. It also means less dishes to wash…lol!
2 Chicken Breasts – but into big chunks
2 Carrots – chopped
1 Tsp Saffron
1/2 Tsp Ground Ginger
1 Tbsp Smoked Paprika
1/4 Tsp Ground Cinnamon
200g Tin Broad Beans or Butter Beans (you can even use Chickpeas)
50g Dates (Optional)
Salt & Pepper to taste
Fresh Coriander – Chopped
Fresh Parsley – Chopped
- Preheat a little oil in the pot on medium to high heat and brown the chicken.
- Peel and chop 3 shallots into rings and 3 into quarters. Add into the pan with the carrots, butter and brown gently.
- Pour in 400ml of cold water, just enough to cover the chicken, bring to the boil slowly and reduce to a gentle simmer for about 30 minutes.
- Add in the saffron, ginger, paprika, dates(if using) and beans to the chicken pot, stir and put the lid back on, continue to simmer for a further 30 minutes. Season with Salt & Pepper.
- Serve and garnish with some chopped coriander and parsley. For a more filling dish you can also serve with some couscous.