Marrakesh Natural Seasoning with One Pan Chicken, Shawarma, Olives, Raisins and Lemon Slices

• 70g Pouch - $9.80   Add to Cart 

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The recipe spice pouch contains: Smoky Paprika, Sweet Paprika, Cumin, Tomato, Parsley, Thyme, Oregano, Rosemary, Onion, Garlic, Coriander, Sumac, Chilli Flakes.

You will need

6 x boned medium chicken thighs - bone in

4 x Medium shallots - diced

1 x Medium/small red onion cut into half moons shape

2 x Tablespoons tomato paste

1 x Tin Italian diced tomatoes

1/2 x Cup white wine

1 x Cup chicken stock - always best home made style.

1/2 x Cup chopped toasted almonds

1/2 x Cup raisins

1 x Tablespoon Dijon mustard

2 x Tabllespoons sherry vinegar

2 x Tablespoons orange juice

Salt to your taste and diet

1 x Cup flat leaf parsley - chopped

4 x Teaspoons from your chicken Spanish Seasoning Pouch. Contains: Smoky Paprika, Sweet Paprika, Cumin, Tomato, Parsley, Thyme, Oregano, Rosemary, Onion, Garlic, Coriander, Black Pepper, Sumac, Chili Flakes.

Method

First, pat the chicken dry then rub all over with a little olive oil and using your hands, season the chicken with the 4 teaspoons from the natural Spanish Spice Seasoning Pouch plus salt to your taste or diet, then place in the refrigerator for 30 minutes.

Then, in a medium oven proof dish add olive oil and fry down the onions and shallots until soft and caramelised. About 10 minutes

Next add the tomato paste allow 3 minutes to remove the bitterness then stir into the shallots.

Next add the white wine to deglaze the pan, stir well, then add the stock, tomatoes, sherry vinegar, raisins, almonds and Dijon mustard, stirring to bring everything together then add the orange juice.

Return the chicken to the pan skin side up, spooning a little of the sauce over the chicken and gently cook for around 20 minutes until chicken is firm. Sprinkle with the chopped parsley and serve.