Rama Moroccan Chicken

Recipe: Jenny Morris
Serves: 6
Prepping time: 15 minutes
Cooking time: 20 minutes
 
INGREDIENTS
 
2 Tbsp RAMA
8 chicken thighs, skinned, de-boned and cut into bite-sized pieces
white pepper, freshly ground
3 cm fresh ginger, finely chopped
4 cloves garlic, roughly chopped
2 Tbsp of Moroccan RAMA (see recipe below)
8 spring onions with tops, roughly chopped
1 preserved lemon, finely chopped
150 g green olives, pitted and halved
2 Tbsp fresh coriander, chopped
2 Tbsp flat-leaf parsley, chopped
2 Tbsp dill, chopped
2 Tbsp mint, chopped
2 Tbsp chives, chopped
2 Tbsp basil, chopped
salt to taste
 
To Serve
fresh coriander, to garnish 
couscous, to serve
Pomegranate seeds (pearls)
 
Moroccan Rama
1 clove  garlic
1  t smoked paprika
1 t ground cumin
1 t ground coriander
½ t ground fennel seeds
small handful of fresh coriander
125 g RAMA


METHOD
 
Heat the RAMA in a large frying pan, add the chicken, white pepper, ginger and garlic. Cook whilst stirring on a high heat for 5 minutes. 
Stir in the Moroccan Rama, spring onions, preserved lemon and olives and cook for a further 10—15 minutes. Season to taste.
Toss in the herbs and allow to infuse for a few minutes. Garnish with fresh coriander and serve warm with couscous.