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Export 17 ingredients for grocery delivery
Set a large sauté pan (or casserole dish) with a lid on a medium heat. Fry the chopped onion and garlic in a little olive oil until they start to turn translucent.
Add the chopped chicken and stir in well. Cook until the chicken starts to colour.
Add the ras el hanout, and stir well to coat each piece of chicken evenly. Cook for a further couple of minutes.
Add the remaining ingredients and stir well. Bring to a simmer and turn the heat down low.
Leave the dish to cook for 18 minutes. Once cooked, turn off the heat and leave to stand for 5 minutes.
Adjust seasoning if necessary. Stir through a handful of chopped coriander. Serve Moroccan Chicken garnished with more coriander, mint, pomegranate seeds and toasted flaked almonds.