More recipes from
Morocco

Pollo alla cacciatore
Hunter's chicken

Lamb stew

• 1 WHOLE CHICKEN
• 4 BAY LEAVES
• 1 TBSP ROSEMARY LEAVES
• 2 CLOVES GARLIC, chopped
• 1 ONION, chopped
• 2 CUPS RED WINE
• 1 SMALL CAN ANCHOVIES
• 3 TOMATOES, chopped
• 5 TBSP FLOUR
• 12 OLIVES, halved

• 1 TBSP BAHARAT
• 500 GRAM LAMB, cubed
• 300 GRAM FRESH PEAS
• 1 ONION, sliced
• 1 GREEN SWEET PEPPER, cut

Add the bay leaves, rosemary and garlic to the wine and marinate the chicken overnight. Take the chicken out of the marinade, dry it and cover it with flour; fry until brown on all sides. Put the chicken in an oven dish. In a separate pan, stir fry the onion 3 minutes, add the tomatoes and stir fry 5 minutes more. Add the anchovies and olives and some of the marinade and add this sauce to the chicken. Cover the chicken and bake 1 hour and 15 minutes in the oven at 180 degrees Celsius.

Stir fry the pepper and the onion 3 minutes in the olive oil; add the lamb and fry until brown on all sides. Add the baharat, 1 1/2 cup water and salt and pepper to taste. Bring to the boil and simmer for one and a half hour, check the water contents now and then. Add the peas and simmer 15 minutes more. Sprinkle with coriander and serve with rice and salad.