Couple of days ago I visited my local butcher Liam. A nice friendly guy with great meat and you always leave buying something extra. This time he had some really nice skinless chicken legs without bones. It’s something I always keeps in the freezer for a quick meal. So I stocked up some as long of other nice stuff.
Tahini is a paste made of sesame seeds. And very common in the Middle East kitchens. Keep a long time in the fridge.
Ras el hanout or translated the head of the spice trader is for a Moroccan what curry is for someone from India. It’s a well balanced spice mix, where ever trader has his own mix. Some can have more then 50! different spices in one mix. I have previous written about it and you find many of my early recipes on the blog with it in.
With this recipe I’m back in the Moroccan kitchen again. With the spiced typical Moroccan spice and the sweetness plus the pomegranate this it’s a perfect match. ❤️
Moroccan chicken with almonds, pomegranates and tahini
- 2 skinned chicken thighs without bones
- 2 teaspoon Ras el hanout
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- 0,5 teaspoon of cumin
- Salt and pepper
- 50 ml yogurt natural
- 1-2 teaspoon tahini paste
- Rocket salad
- 1 orange segmented
- Pomegranate molasses
- 2 tablespoons roasted almonds flakes
- 4 tablespoons pomegranate seeds
Mix the spices and the lemon juice with the olive oil. Cover the chicken. Let it marinade for 1-2h or over night.
Mix the tahini with the yogurt. Let it rest when you doing the chicken
Fry the chicken until got a nice colour on it. Cover the chicken and put it in the oven 200c for about 10-15 minutes or until it’s cooked through.
Drizzle the plate with pomegranate molasses. And a good handful of rockets. Add the oranges beside the rocket. Add the tahini sauce. Plate up the chicken on the rockets. Drizzle the almonds and pomegranate seeds over the plate.
Eat and enjoy!