-
1
Using spray oil or the olive oil, coat a heavy based casserole dish or pot and place on cook top.
-
2
When the oil is hot, add the chick drumsticks and cook for about 5 mins so that the chicken is turning a golden brown.
-
3
Add the onion, and continue cooking unitl the onion is translucent - about 5 minutes If either onion or chicken starts to burn, reduce the heat.
-
4
Add the fennel seeds, cumin and corriander and cook another minute.
-
5
Add the chicken stock and increase the heta if needed, so that the stock reaches boiling point, then turn down and simmer gently for 30 minutes.
-
6
While the chicken is cooking, add the Moghrabieh to a pot of boiling water and cook for about 15 minutes or until the Moghrabieh is cooked but not mushy. Drain and set aside.
-
7
After 30 minutes, add the tomato to the chicken and cook a further 15 minutes. If needed increase the cooking time if the chicken is not yet 'falling off the bone'.
-
8
Remove the chicken from the pot and remove chicken from the bone.
-
9
If the mixture is too watery at this stage, turn up the heat so that the remaining liquid reduces and thickens.
-
10
Return the chicken to the sauce once the right consistency has been achieved.
-
11
To serve, add the Moghrabieh to bowls and top with the chicken mixture.
