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)
- 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)
- 100g walnuts
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.