Dairy, Egg and Gluten free Moroccan Chicken
I’ve been tomato, egg, dairy, peanut and corn free for what seems like an absolute age while I’ve been breastfeeding my 12 month old who is allergic to those things (citrus, kiwifruit and pineapple is a no-go for her too, but thankfully she seems ok with them through breastmilk)…but she is either growing out of these allergies or not feeding enough to be affected by me eating them…but whatever, I’m pretty excited to be eating eggs and tomato again! Makes quick lunches so much easier!
Annoyingly, all three children are allergic to tomato so this is a selfish dish just for me (honestly I actually had chicken thighs that needed cooking), but I made them roast chicken with stuffing so they weren’t complaining.
- 3 skinless chicken thighs, bone in
- sea salt and pepper
- 1 lemon, zested (save the juice for the yoghurt dressing)
- 1 can chopped tomatoes
- 2 fresh tomatoes, roughly chopped
- 1 onion, sliced
- Moroccan spice (optional)
- pinch ground cinnamon
- 1/8 tsp ground cumin
- pinch hot cayenne pepper
- 1/8 tsp turmeric
- 1/8 tsp lemon pepper (optional)
- 1 can chickpeas, liquid drained off
- 12 dried apricots
- handful sultanas
- place the chicken thighs on a plate and sprinkle all the spices, lemon zest and seasoning on top. Add a generous splash oil, turn the thighs a few times and let sit for 30 minutes. Heat a pan, pour in some of the oil and place the chicken thighs in. Sear until golden brown on both sides. Place in the bottom of a crockpot or casserole dish.
- Pour the remaining oil from the chicken into the pan you cooked the chicken in and sauté the onions without browning for 2-3 minutes. Add to the chicken, along with the can of tomatoes, the fresh tomatoes, the drained chickpeas (you can reserve the liquid for aquafaba meringue), the apricots and sultanas. Place on high heat for 2 hours then on low until the chicken is falling off the bone. Alternatively cook (covered) at 150 degrees for 2 hours or until chicken is very tender.
- I topped mine with a mix of coconut yoghurt, chopped mint, diced cucumber and a splash of lemon juice and served on brown and white rice.