Sally Bee's Magnificent Moroccan Chicken
Over a year ago
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Ingredients
- 1 x 1.3kg-1.8kg chicken cut into 8 pieces and skinned (or 6 skinless chicken breast portions)
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp cinnamon
- Freshly ground black pepper
- 2 tbsp olive oil
- 1 onion peeled and finely sliced
- 1 glass of white wine
- 2 reserved lemons rinsed in cold water and halved or 2 fresh lemons washed and quartered
- 175g green olives pitted
- 120g drained canned chickpeas
- 75g raisins
- 600ml chicken or vegetable stock
- Handful of chopped fresh coriander
- Handful of chopped parsley
Accompaniment
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Method
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1
Pat dry the chicken pieces. Combine all the spices in a large bowl, then add the chicken pieces to coat well with the spice mixture. Let the chicken marinate for 1 hour in the spices.
In a large frying pan or nonstick saucepan with a lid, heat the olive oil over a medium-high heat. Add the chicken pieces and cook for 7 minutes, or until browned on all sides. Lower the heat to medium low, then add the garlic and onion. Cover and cook for 15 minutes.
Add the white wine (the alcohol will evaporate), lemons, olives, chickpeas, raisins and stock. Bring to a simmer over a medium heat, then reduce the heat to low, cover, and cook for an additional 35-45 minutes, stirring regularly, until the chicken is cooked through and tender.
Mix in the chopped coriander and parsley, then serve immediately. Serve with spicy couscous (click on the link below) or rice.
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