Moroccan chicken ( but with wine)!

This is a great soul food, easy midweek feast. Don’t get fooled by the name, you will have most of the ingredients in your pantry.

A great explosion of lemon, honey, cinnamon and cumin with a smooth silky texture, what’s not to like 💃💃

I had always wanted to make Moroccan tagine chicken so checked out the recipe and started making it. In between, spotted some more leftover wine 🤣( yes, a cardinal sin to waste wine!) and one thing led to another and this is what I got. Try it, you will love it…. Served best with couscous or sweet potato slices.

Ingredients –
Chicken – around 1/2 kg
Cumin, paprika, cinnamon, salt, coriander pd- 1 tsp each
Butter – 2 tbsp
Onion – 1 chopped
Ginger minced – 1 tbsp
Plain flour – 1 tbsp
Red wine – around a glass full
Honey – 2-3 tbsp
Cream – as required
Olives, carrots

Chicken pieces or thighs

Marinade mix – a tsp each of cumin, paprika, cinnamon, rock salt, coriander pd. Add juice of a lemon and mix well with chicken.

Method –

Heat oil
Cook marinaded chicken well and remove once done.
In the same pan, add 2 tbsp butter.
Add chopped onions and garlic. Stir till slightly brown.
Add plain flour and stir till dry.
Add stock, red wine and let it bubble till you get a sauce like consistency.
Add desired amount of honey.
Add cream, some more seasoning, coriander leaves.
Add chicken pieces, some more lemon juice, rind of lemon, olives.
Serve immediately.