2 Tsp Paprika
1 Tsp Ground Cumin
1 Tsp Ground Ginger
1 Tsp Turmeric
1 Tsp Cinnamon
Freshly ground black pepper
6 Chicken breasts, cut into pieces
2 Tbs Olive Oil
3 Cloves garlic, minced
1 Onion, peeled and finely sliced1 Glass white wine
2 Lemons, rinsed in cold water and halved
175g Green olive, pitted
600ml Stock, chicken or vegetable
Handful of fresh coriander
Handful of chopped fresh parsley
Add all the spices to a bowl and mix well to combine. Pat dry the chicken before adding to the mix. Coat the chicken pieces well and leave to marinate for 1 hour in the spices.
In a large frying pan, heat the olive oil on a medium heat. Add the chicken pieces and cook for around 7 minutes or until golden brown. Lower the heat and add the garlic and onion. Cover and cook for 15 minutes.
Add the white wine, lemon helves, olives, chickpeas, raisins, and stock. Simmer on a medium heat for 5 minutes. Turn the heat right down to low, cover and cook for an additional 35-45 minutes until the chicken is cooked through. Remember to stir regularly.
Mix in the chopped coriander and parsley.
Serve with spicy couscous or rice.
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We hope you enjoy this delicious dish from Herbed Up!