As the weather changes, so too does my appetite. The last of the autumn apples and raw veg salads make room for slow cooked meats, hearty stews and more comforting alternatives. At this time I find myself starting to bake homemade bread again and take more time over dishes. Anything hot and slurpy that comforts and soothes away the cold.
A chicken pot roast is a staple that I will always favour, showing that potatoes are more than just a bit on the side. The simplicity of method is reassuring, a vast amount can be made and re-heated and it can be adapted easily through use of spices and herbs.
For this particular dish I have played a little with some moroccan inspiration, via a new box of Ras el Hanout – a wonderful spice mix with strong notes of sweet allspice, cinnamon nutmeg and more earthy cardamom and cumin. These aromatic flavours infuse the chicken, giving the dish a wonderful moroccan taste.
I like the use of potato in this dish as it means there is no need for an additional pan for rice of mash. Cooking them in the broth means that they are naturally lighter than mash would be and they make a healthy and filling addition to the pan, meaning you can use less chicken. They are also a good source of fiber and potassium.
You can also find many other tasty recipes on the love potatoes website too
Ras El Hanout Chicken and Potato Pot Roast Recipe
I would recommend making the full amount, even if cooking for one, you can reheat and eat for lunch time next day – the flavours of the spice only improve the dish over time.
- 1 large onion, sliced in thin rings
- 2 cloves garlic, crushed
- 4 medium chicken thighs
- 1 medium floury potato, cut in 1-inch cubes
- 1 teaspoon coriander seeds
- 2 teaspoons ras el hanout
- 150g button mushrooms
- a large handful chopped kale, cavolo nero or spring greens
- 1 ltr strong chicken stock
- 3 bay leaves
- sea salt and freshly ground black pepper
- olive oil, for cooking
Heat a thick, large casserole dish on the stove, over a high heat. Season the chicken thighs generously with salt and pepper. Add a dash of olive oil to the pot, then add the chicken thighs. Sear for 5-7 minute on both sides, or until golden, then remove from the pot and set aside on a plate.
Reduce the heat on the stove and add the onions and garlic to the pot and cook until soft. This should take about 6-8 minutes. Add the mushrooms, turn up the heat and continue to cook for a further couple of minutes. Make a little space in the corner of the casserole dish and add the spices. Fry them for a minute in their own space before mixing into the onions and mushrooms.
Add the chicken stock and chicken pieces back to the pan with the potatoes, bring the sauce to the boil and then simmer gently for about 20 minutes or until the chicken is tender and cooked through. For a thicker sauce, mash a few of the pieces of potato into the stock, to thicken it out, before serving. Finally taste and season with salt and freshly ground black pepper.
Serve as is, or with crusty bread, or chickpea mash