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RECIPE OF THE MONTH


 

Learning where food comes from and what it actually looks like is the first step to children connecting with real food. For example, it’s important to use that children understand that chicken has bones and doesn’t always come deep-fried and covered in a crispy coating. Here is my recipe for Moroccan Chicken, using drumsticks. Don’t forget to probe a selection of them from each tray to make sure they have reached a safe internal temperature of 75 degrees Celsius.

 

 

MOROCCAN CHICKEN
Yield 450 portions

INGREDIENTS

200ml olive oil
2.5kg red onion
20 cinnamon sticks
100g ground cumin
50g star anise
100g ground turmeric
200g preserved lemons (pulp discarded and skin finely sliced)
450 chicken drumsticks
5L chicken stock
2.5kg olives (good quality & de-stoned)
600g fresh coriander leaves (chopped)
300g spring onions (finely sliced) 

METHOD

Heat the olive oil in the pan and add the onion along with the cinnamon sticks, cumin, and turmeric. Cook for 2-3 minutes until it smells fragrant, then add the chicken diced and seal the skin, making sure you have a good golden colour. Add the preserved lemon and star anise. Cover with chicken stock. Stir, bring to the boil, cover and place in the oven for 45 mins at 150°C. Check if cooked, take temperature add the olives then switch off the oven and let rest covered for 20 mins before serving. 

Serve sprinkled with coriander and spring onion.