Djej Matisha Mesla (Moroccan Chicken with Onions and Tomatoes)
recipe
Djej Matisha Mesla (Moroccan Chicken with Onions and Tomatoes)
No commentsIngredients
- olive oil
- onions, about 4, finely chopped
- 2 organic chicken thighs per person, plus a little more
- tomatoes, skinned, trimmed and chopped
- pinch ground ginger
- 2 tsp ground cinnamon
- pinch saffron, crushed and steeped in a little boiling water
- salt and freshly ground black pepper
- 2 tbsp clear honey
- handful sesame seeds
- brown rice to serve
Serves:
4
Directions
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- Heat a little olive oil in a large pan. Fry the chopped onions and the chicken pieces until lightly browned.
- Add plenty of tomatoes (skin them by pouring over boiling water while counting to ), a pinch of ground ginger, ground cinnamon and saffron. Season with salt and pepper.
- Stir and cook gently until the chicken is very tender. Remove chicken and keep warm.
- Reduce the sauce until thick &# it will begin to caramelise, but be careful it doesn't burn. Stir in a couple of tbsp honey, return the chicken and heat through.
- Toast a handful of sesame seeds briefly in a hot, dry pan. Serve the chicken on brown rice with the sauce poured over and the sesame seeds sprinkled on top.
Source: Thoby Young
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