Chicken M’Qalli with candied pumpkin

Ingredients :

For the Chicken M’Qalli :

  • 8 chicken thighs or two whole chickens
  • 1 tbsp Dar Choumicha® Organic Spices for M’Qalli
  • 8 cl sunflower oil
  • 120g chopped onion
  • 2 cloves chopped garlic
  • 4 stems coriander(cilantro)
  • Salt
  • 15cl water

For the candied pumpkin:

  • 2kg diced pumpkin
  • 2 tsp salt
  • 6 tbsp sunflower oil
  • 8 tbsp granulated sugar
  • 1 tsp cinnamon
  • 3 tbsp orange flower water
  • 3 pinches mastic (optional)

Garnish:

  • 100g walnuts

Method:

Place the chicken thighs in a bowl, add half the Dar Choumicha® Organic Spices for M’Qalli and 15ml water.

Marinate the chicken for 15 to 20 minutes.

Pour the oil into a saucepan, add the onion, garlic and the rest of the spices.

Sauté for 1 minute on a low heat.

Add the chicken with its marinade, the coriander (cilantro) and the salt.

Cover and simmer over a low heat, turning the chicken from time to time.  

Once the chicken thighs are cooked, reduce the sauce, stirring until a thick onion “jam” (“Deghmira”) is obtained.

Arrange the chicken thighs in a preheated tajine, coat with the onion sauce and garnish with the candied pumpkin.

Sprinkle with chopped walnuts and serve piping hot.

Method for the candied pumpkin:

Salt the pumpkin and steam it until soft.

Transfer to a large frypan, add the oil and crush with a wooden spatula.

Sprinkle with the sugar and flavour with the cinnamon, orange flower water and mastic.

Simmer the pumpkin over a low heat, stirring for 30 to 45 minutes. It should be thick and shiny.

Handy Hint:  You can brown the chicken thighs in the oven before serving.

To rid the walnut kernels of their skin, heat them in the oven for 10-15 minutes at 170°C and rub them in a clean cloth while they are still warm.

You can substitute half the oil used to candy the pumpkin for butter and adjust the amount of sugar to taste.