Recipe Inspiration

Ingredients...

20 bone-in chicken thighs

45ml fresh lemon juice

75g clarified butter

45ml olive oil

300g onion, finely chopped

20g green chilli, deseeded and chopped

35g garlic, finely chopped

35g fresh ginger, finely chopped

100g Essential Cuisine Zesty Chermoula Seasoning

1 1/2 teaspoons salt

400ml white wine

750ml water

12g Essential Cuisine Chicken Stock Mix

10 hard-boiled eggs, pierced all over with fork

Method...

1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
   
   
2. Heat the butter along with the olive oil in a large pot with a lid. Add the onions and sauté, covered, over low heat for 45 minutes, stirring occasionally.
   
   
3. Add the garlic, ginger, chilli and continue to sauté, covered, for another 20 minutes, stirring occasionally.
   
   
4. Add the Essential Cuisine Zesty Chermoula Seasoning and the 2 remaining tablespoons of butter and sauté, covered, over low heat for another 30 minutes, stirring occasionally.
   
   
5. Add the chicken, water, Essential Cuisine Chicken Stock Mix, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
   
   
6. Adjust the seasonings. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
   
   
7. Half or quarter the eggs and arrange on the plates with the stew. Serve hot with bread or rice.