Moroccan chicken curry | House and Leisure
food, Recipes

Moroccan chicken curry

Styling Leana Schoeman; Photographs Graeme Wyllie; Recipes and food production Bazil Stander


For the Moroccan chicken curry

  • 1T butter n 50ml canola oil
  • 2T red onions, thinly sliced
  • 6 chicken breasts, sliced into 3cm pieces
  • 2T chermoula paste
  • 1T harissa paste
  • 350g butternut, cubed and roasted
  • 3 red peppers, cubed and roasted
  • 500ml tinned tomatoes
  • 1T sugar
  • salt and freshly ground black pepper
  • 30g coriander, chopped, plus baby coriander leaves for serving

Heat the butter and the oil in a saucepan. Add the red onions and cook for two to three minutes, then add the chicken breasts and brown all over. Add the chermoula and the harissa, mix well and cook for about five minutes, allowing the spices to infuse. Add the roasted butternut, red peppers and tinned tomato, reduce the heat and let the mixture simmer for 10 to 15 minutes. Add the sugar and season with salt and pepper to taste. Add more harissa for a hotter curry. Add the chopped coriander and stir through.

For the salsa

  • 1 red pepper
  • 1 yellow pepper
  • 100g cucumber
  • 100g cherry tomatoes
  • 1 red onion
  • 15g coriander, chopped
  • 100ml white spirit vinegar
  • 2T sugar

Finely dice the red and yellow peppers, cucumber, cherry tomatoes and red onion into 5mm cubes. Add the coriander. Pour the vinegar over the mixture and add the sugar, stirring through. Leave it to stand and pickle for 20 minutes.

For the harissa roast almonds

  • 200g raw almonds
  • 3T harissa paste

Lightly roast the almonds in a dry pan over a gentle heat. As they begin to brown, add the harissa paste and cook over a low heat for a further five to six minutes, until they are a dark orange-red colour. Remove from the heat and allow them to cool.

For the buttered quinoa

  • 2 cups quinoa n 100g butter, cubed

Place the quinoa in a large saucepan with four cups of salted water and bring to the boil. Cook for about 20 minutes until the ‘tail’ starts to appear out of the grain. Drain immediately and add the butter, stirring through until the quinoa is well coated. Serve the curry in a bowl topped with a large spoon of salsa and baby coriander leaves. Serve the quinoa on the side and scatter the roasted harissa almonds over the dish. serves 4

This recipe originally featured in the August 2013 issue of House and Leisure