Moroccan Chicken

It is a long time since I have actually invented a new recipe, and most that I have invented have been forgettable but I am quite proud of this one. It is quick, and very easy, although the ingredients are not necessarily common staples in every kitchen.


1 small onion or 3 shallots, chopped finely.

10cm celery, chopped finely.

3 cloves garlic, chopped.

A few strands saffron or ½ tsp turmeric.

2 teaspoons cumin.

1 teaspoon ground ginger.

½ teaspoon ground white pepper.

Salt to taste.

½ cup olive oil.

1 160ml can coconut milk.

250g diced lean chicken meat.

½ cup diced ham.

½ cup raisins.


Mix the onion, garlic and celery together and set aside. Grind the saffron in a little salt. Grind the cumin and add to the saffron together with the ginger, pepper and salt. Set aside.


Heat the oil in a sauté pan over a hot flame and stir fry the meat until browned all over. Lower the heat a little and add the onion, garlic and celery. Stir fry until the onion is soft then add the spice mix.

Cook for about thirty seconds then add the coconut milk, shrimps, ham and raisins. Stir well, bring to the boil then lower the heat, cover and simmer for about five minutes. Serve immediately with rice.

Serves: 2.

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