Chicken Marrakesh With Peppers and Coriander Recipes

Ingredients :

2 red peppers, halved and seeded

1 green pepper, halved and seeded

oil for brushing

Sauce:

15 ml olive oil

10 ml paprika

1.25 ml cumin

pinch cayenne pepper

2 cloves garlic, crushed

450 g fresh tomatoes, peeled, seeded and chopped, or some quantity canned tomatoes, drained and broken up

45 ml chopped fresh coriander

45 ml chopped parsley

salt

30 ml olive oil

1.5 kg chicken, quartered

1 large onion, sliced

1 clove garlic, crushed

pinch sugar, optional

sliced or flaked almonds - garnish

1. Preheat grill or broiler.
2. Flatten the peppers slightly and brush skin side with oil.
3. Grill or broil until charred on the outside.
4. Wrap pepper in a clean towel for 10 minutes.
5. Unwrap and peel off the charred skin.
6. Chop the peppers into small pieces.
7. Meanwhile heat 15 ml olive oil in a heavy pan.
8. Add the spices and garlic and cook gently for 2 minutes.
9. Stir often and do not allow the garlic to brown.
10. Add remaining sauce ingredients and chopped peppers and cook 15-20 minutes over moderate heat until the sauce is thick.
11. Set aside.
12. Use a heavy casserole large enough to accommodate the chicken in one layer.
13. Heat 30 ml or 2 tbsp olive oil and add the chicken, skin side down.
14. Cook over moderate heat until golden brown on both sides, turning once.
15. Remove the chicken and add the onions and garlic.
16. Cook to soften the onion, about 5 minutes, over a gentle heat.
17. Return chicken to the casserole and pour on about 280 ml or 1 cup water and bring to the boil.
18. Cover and simmer for 30 minutes, turning the chicken occasionally.
19. Remove the chicken and boil the remaining liquid to reduce to about 90 ml.
20. Add the pepper sauce and adjust the seasoning.
21. Add a pinch of sugar if necessary to bring out the tomato flavor.
22. Return the chicken to the casserole and cook for additional 30 minutes on gentle heat.
23. When the chicken is tender, cut the leg joints into 2 pieces and the breast and wing joints into 2 pieces and set aside.
24. Remove any fat from the surface of the sauce.
25. Coat the chicken with the sauce and sprinkle with flaked or sliced almonds.

Serves 4 - 6

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