A spicy fragrant dish making use of fiery harissa paste and ras-al-hanout Moroccan spice blend. Usually cooked and served in a tagine but stews perfectly in a rice cooker.
Add all ingredients to a jar, mix well.
Store in an air tight jar for up to two months
Add all ingredients of the spice mix to a jar, mix well. If air tight the jar of mix can be stored for up to two months.
Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger and stir.
Add the harissa paste and Moroccan spice to your spice preference.
Add a splash of water and then add the chicken. Once the chicken is sealed, add the tin of tomatoes, tomato puree, salt, black pepper, sugar and stock cube. Add a splash of water to loosen the mix a bit so the chicken is mostly covered.
Transfer to your rice cooker bowl and press ’SLOW COOK’ on your rice cooker. Set for around 2 hours cooking time.
Add the chickpeas, green beans, peppers and cook for around 45-60 mins.
Towards the end of cooking adjust the seasoning and add a good squirt of lemon juice. Serve with rice!
Ingredients
Directions
Add all ingredients to a jar, mix well.
Store in an air tight jar for up to two months
Add all ingredients of the spice mix to a jar, mix well. If air tight the jar of mix can be stored for up to two months.
Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger and stir.
Add the harissa paste and Moroccan spice to your spice preference.
Add a splash of water and then add the chicken. Once the chicken is sealed, add the tin of tomatoes, tomato puree, salt, black pepper, sugar and stock cube. Add a splash of water to loosen the mix a bit so the chicken is mostly covered.
Transfer to your rice cooker bowl and press ’SLOW COOK’ on your rice cooker. Set for around 2 hours cooking time.
Add the chickpeas, green beans, peppers and cook for around 45-60 mins.
Towards the end of cooking adjust the seasoning and add a good squirt of lemon juice. Serve with rice!
HANDY TIP – Serve with long grain rice, cous cous or nice warm pitta or flatbread straight from the oven!
Making the paste yourself gives the dish a fresher and vibrant taste.
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