Moroccan chicken, carrot and chickpea sou

Moroccan chicken, carrot and chickpea sou

2 hour 26 mins

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Ingredients

  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 1 medium red capsicum, finely chopped
  • 2 celery stalks, trimmed, finely chopped
  • 2 medium Wilcox carrots, peeled, chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 dried bay leaf
  • 1.6kg whole chicken
  • 1/2 cup pearl barley
  • 2 x 400g cans chickpeas, drained, rinsed
  • Fresh coriander leaves, to serve
  • Harissa (see note), to serve

Directions

  • Step 1 Heat oil in a large, heavy-based saucepan or stockpot over medium-high heat. Add onion, capsicum, celery and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add coriander, cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant.
  • Step 2 Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Add barley, chicken (breast-side down) and 8 cups cold water to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through. Remove pan from heat. Stand, covered, for 30 minutes. Transfer chicken to a bowl. Cool for 20 minutes. Remove and discard skin and bones. Shred chicken.
  • Step 3 Return pan to heat. Skim surface. Cover. Bring to the boil. Reduce heat to medium-low. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated through. Season with salt and pepper. Serve with coriander leaves and harissa.

    Recipe courtesy of taste.com.au
    Serving size 6
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