Gravox Recipe

Braised Moroccan Chicken with Chickpeas

Preparation Time:
15 minutes 
Cooking Time:
30 minutes 
Total Time:
45 minutes 


  • 2 tbsp Gravox Reduced Salt Traditional gravy
  • 700g chicken thigh fillets, fat trimmed, diced
  • 1 tbsp olive oil
  • 1 large red onion, thinly sliced
  • 1 tspn finely grated fresh ginger
  • 450g sweet potato, peeled, cut into 2cm dice
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 125ml (1/2 cup) orange juice
  • 1 1/2 tbsp honey
  • 400g tin chickpeas, rinsed and drained
  • Steamed couscous, to serve
  • Chopped coriander, to garnish


Step 1
Heat half the oil in a large non-stick pan over a high heat. Cook the chicken, in batches, for 2-3 minutes, or until golden. Remove from pan. Return pan to a medium heat, add oil and onion. Cook, stirring, for 5 minutes or until softened. Add ginger and spices, cook for 1 minute more.

Step 2
Return chicken to pan, add sweet potato. Combine orange juice, 375ml (1 1/2 cups) water, the Gravox Reduced Salt Traditional Gravy Powder and honey in a jug whisk with a fork. Add Gravox mixture to pan, stir to combine. Simmer for 15-20 minutes covered, or until sweet potato is tender. Add chickpeas, simmer for 2 minutes further.

Step 3
Stir through the chopped coriander. Serve the chicken on steamed couscous

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