Moroccan Spiced Chicken with Neverland Sweet Nutty Vegetables

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Shopping List:

Chicken

  • 500/600g Preferably Organic free range Chicken Thighs
  • A whole lot of turmeric 1-2 tablespoons
  • A whole lot of ground cumin 1-2 tablespoons
  • Pinch of pink salt to taste

 Vegetables

  • 4-5 stems of spring onions roughly chopped
  • 2-3 large garlic cloves, remove skin
  • 1 bunch of broccolini
  • Bunch silver beet roughly chopped just leaves
  • 4 carrots chopped into soliders
  • 50g almonds
  • 50g macadamia nuts
  • 6 fresh dates
  • 1 tablespoon rice syrup

 

Chicken

  • Place all the chicken thighs face up in a heated large non-stick frying pan, there is no need to add oil as they will cook in their own fat. Sprinkle the spices over the chicken. Turn the chicken a few times to make sure it’s cooked through, if your unsure cut into slices and toss back into the pan to cook further if chicken is still pink. Put in a thermos bowl or in a low heat oven to keep warm till the Vegetables are ready to serve. Keep the frying pan hot with the chicken fat as you will be cooking the vegetables in this pan.
  • Steam the carrots and broccolini to your desired taste. Set aside.

 

Thermomix users:

  • Place nuts and dates in the mixing bowl and chop 10 sec/speed 8. Set aside
  • Chop Silver beet in the mixing bowl 10 sec/speed 6. Set aside
  • Place spring onions and garlic into the mixing bowl and chop 3 sec/speed 7.
  • Tip the onions and garlic into the heated frying pan used to cook chicken, as they will cook in the chicken fat.
  • Once browned add silver beet (it will reduce down significantly) for 1-2 minutes then stir in nuts and dates mixture for another 1-2 minutes to allow flavour to infuse.
  • Once cooked through add steamed vegetables toss in rice syrup till fully coated. Then serve with Chicken

Non Thermomix users:

Use a good quality food processor to chop the nuts and dates. Chop the silver beet and onion finely by hand. Use a garlic crusher or again finely chop with a sharp knife.

Variation Tips

Use whatever vegetables you have in or like, Sprouts, cauliflower or beans.

 

 

 

 

 

 

 

 

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