We aren’t afraid to turn up the heat when it comes to our food, in fact, we encourage it. Try out this chilli-infused fragrant spicy Moroccan chicken bake for yourself.
900 g chicken pieces
2 tbsp ground cumin
Salt and black pepper
500 ml chicken stock
400 g tin chopped tomatoes
1 tbsp tomato paste
1 tbsp orange marmalade
1 red chilli, sliced, plus extra to garnish
2 star anise
Coriander, to garnish
1. Preheat oven to 180°C.
2. Place chicken pieces on a baking tray, sprinkle with cumin, and season. Roast in the oven for 30 minutes.
3. Pour the stock into a large jug. Add the tomatoes, tomato paste, marmalade, chilli and star anise, and stir to combine.
4. Turn the heat down to 170°C.
5. Pour the mixture over the chicken pieces and cook uncovered for a further 1½ hours. Serve garnished with extra chilli and fresh coriander.
Dig into the full-bodied flavours of our remarkable chicken and sugar-bean bredie with homemade chapati.