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Moroccan Chicken Stew

  • 4 – 6 hours
  • 1 hour
  • 3 – 4 persons
Chicken Ingredients
1Whole chicken, cut into 4 pieces
1/2 teaspoonSalt
1/4 teaspoonBlack pepper
1/2 teaspoonMixed spices
1 tablespoonKetchup
1 tablespoonLuna tomato paste
1/2 teaspoonHot sauce
Couscous Ingredients
2 1/2 tablespoonsCouscous
1/2 cupBoiling water
1/4 teaspoonSalt
A trickeOil for roasting
Stew Ingredients
1 cupLuna chick peas
1medium white onion, diced to large cubes
1 cuppumpkin, diced to medium cubes
2garlic cloves, crushed
1/4 cupOil
1/4 cupBoiling water
1 teaspoonPaprika
1 1/2 teaspoonCoriander
3/4 teaspoonSalt
1/4 teaspoonGinger powder
1/4 teaspoonBlack pepper
1 1/4 teaspoonOnion powder
1 1/2 tablespoonLuna tomato paste

Directions

  • Season the chicken pieces with spices then refrigerate for 4 – 6 hours.
  • Preheat the oven to 190 degrees C.
  • Mix ketchup, tomato paste & hot sauce together then brush the chicken with the mix. Place the chicken pieces in a roasting pan with a wire rack and drizzle with oil. Cook on the middle rack for one hour.
  • Roast couscous with a little oil then boil with salted water.
  • Sauté the onion with pumpkin using oil until the onion is golden brown. Add garlic, paprika, coriander, salt, black pepper, ginger powder, onion powder, tomato paste and stir.
  • Add the chick peas, the chicken then couscous and finally the boiling water and stir. Cover the pan for 5 minutes until the stew thickens then serve.