MOROCCAN CHICKEN - R50 CHALLENGE

INGREDIENTS
12 chicken drumsticks Flour, to dust
15ml sunflower oil, to seal
40ml sunflower oil
1 bay leaf
I cinnamon stick
2 cardamom pods
2 large onions, chopped Salt to season
4 cloves garlic, crashed 10ml paprika or red chilli powder
3 sprigs fresh thyme
I stock cube
250ml boiled water
2ml turmeric


METHOD
Dust the chicken pieces with flour. Gently tap the pieces against the plate to shake off excess flour.

Heat the sunflower oil in a large pan and seal the pieces until they are golden brown.

Remove from the pan and dab off excess oil with absorbent paper towel

Heat the sunflower oil in a large pot.

Add the bay leaf, cinnamon sticks and cardamom pods-fry until the spices are a shade darker.

Next add the chopped onion and salt- sauté until the onion is light golden
brown.

Add crushed garlic and saute until the garlic is pale golden in colour.

Stir the paprika into the onion for a few seconds, add the sealed chicken pieces.

Add the fresh thyme, stock cube, water and turmeric. Transfer the chicken to a casserole dish.

Add the potatoes and bake in a pre heated oven at 180 degrees celsius for 40 minutes or until the juices run clear when the chicken is skewered.

Garnish with fresh coriander and serve with a lemon wedge.