- 8 chicken thighs
- 1⁄2 kg pumpkin
- 1 onion
- 6 tablespoons culinary argan oil,
- 1 tablespoon extravirgin olive oil
- 2 pinches saffron pistils,
- 1 pinch mace and salt
Preparation and cooking time: 1⁄2 hour
Finely slice the onion and brown with the chicken thighs in extravirgin olive oil for 10 minutes on a low flame. Put the spices in a glass of water and use to moisten the chicken. After boiling five minutes add the pumpkin diced in mediumlarge pieces. Cover and finish cooking. Season with the argan oil and serve immediately.
Mace is a spice from the same plant (Myristica fragrans, originally from the Molucca Islands) which provides nutmeg: this is the seed while mace is obtained from the surrounding reddish husk. It is used for savory dishes, in liqueurs and for preparing mixtures of spices, including curry.