Other than Chicken Tangine, I have never known any Moroccan dish until I cam across this on Jamie Oliver’s page. Being a slow Saturday with Chicken in the freezer, I was looking for a less involved dish that wasn’t Indian. Chicken Kokkinisto hits the spot with its tangy, cinnamony sauce. I bastardized the original recipe to fit what I had at home but it came out just perfect for the evening we had planned – TV, wine and conversation.
(Serves 4)
2 tbsp Olive Oil
1 can Gorbanzo beans (15oz), drained
1/2 Onion, sliced
2 Garlic cloves, slices
6 pieces of Chicken (I used a mix of breast and thighs)
Plain flour for dusting
4 small tomatoes
I tbsp Tomato Puree
1 bay leaf
1/2 Cinnamon Stick
4 Whole Cloves
1/2 tbsp Allspice Mix
1/2 tbsp Oregano
1 glass of red wine
1 tbsp red wine vinegar
Pita Bread for Serving
Heat oil in a dutch oven over medium heat and saute onions and garlic till brown. Set aside. Dust chicken lightly with flour and brown the pieces in the pan. Return onions and garlic to the pan and mix well. Add Chickpeas, tomatoes, paste, herbs and spices and stir well. Cook for about 10-12 minutes till you see a small liquid forming. Season, add wine, vinegar and simmer for an hour until the chicken is tender and the sauce thickened. Serve with Pita Bread.