Wednesday, 20 February 2013

Moroccan Chicken
Serves 6
2 Tsp Paprika
1 Tsp Turmeric
1 Tsp Cinnamon
6 Chicken breasts, cut into pieces
2 Tbs Olive Oil
3 Cloves garlic, minced
1 Onion, peeled and finely sliced
1 Glass white wine
2 Lemons, rinsed in cold water and halved
175g Green olive, pitted
120g Chickpeas
75g Raisins
600ml Stock, chicken or vegetable
Handful of fresh coriander
Handful of chopped fresh parsley


Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Mix in the chopped coriander and parsley.
Step 5
Serve with spicy couscous or rice.

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We hope you enjoy this delicious dish from Herbed Up!



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