Chicken in a Ras El Hanout (Moroccan) Sauce

A small chicken crown found in the freezer was steamed for 75 minutes to thaw completely and cook (add extra water halfway through the process). It was then skinned, deboned, and halved.

Semi-peeled potatoes were steamed for forty minutes in a different compartment.

The sauce was made with green pepper, red and yellow grilled peppers, two small onions, one deseeded large red chilli, and one large chestnut mushroom. Stir-fried at a medium heat for fifteen minutes in some of the oil that surrounded the grilled peppers.

I made up a teaspoonful of cornflour in cold water, stirred it thoroughly until mixed, and added it to the pot of vegetables. I added three spoonfuls of Greek style yoghurt, and stirred the mixture thoroughly. Also added was chicken stock, coriander leaf, and a teaspoonful of Ras El Hanout spice mixture. Cook until the sauce has thickened. Serve hot!

Can also be served with rice or couscous.