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Moroccan Chicken HT MC Moroccan 85mins plus marinating
Serves 6 Hot Poultry Pulses Main Course Gluten Wheat Dairy Free Eggless Morocco North African Africa
Ingredients 6 Chicken Breasts, skinned 1 tbsp Ground Cumin 2 teasp Paprika 1 teasp freshly chopped Ginger 1 teasp Turmeric 5 Garlic Cloves, finely chopped 25g/1oz freshly chopped Coriander The juice of 2 Lemons 1 teasp Cayenne Pepper Salt and Black Pepper 1 x 400g/14oz tin Chopped Tomatoes 30 Mixed black and green Olives 1 Lemon, cut into wedges 1 x 400g/14oz tin Chickpeas 240ml/8fl.oz Chicken Stock
Instructions
1. Place the cumin, paprika, ginger, turmeric, garlic, coriander, lemon juice and cayenne pepper in a large bowl and mix well.
2. Add the chicken breasts, mix well to coat, cover and marinate for half an hour.
3. Meanwhile, preheat the oven to 180C, 350F, Gas Mark 4.
4. After the marinating time, place the chickpeas in a large ovenproof casserole. Remove the chicken from the marinade, reserving the liquid and place the chicken over the top of the chickpeas pushing the lemon wedges in between.
5. Pour the reserved marinade, chicken stock, tomatoes and olives over the chicken which should be just covered by the liquid. Bake, uncovered, for 75 minutes, until the sauce thickens slightly and the chicken is well cooked. Serve hot.
More Chicken Recipes | General Prep & Cooking Times | More Moroccan Recipes
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