Moroccan Chicken
Moroccan Chicken is a spicy, but not hot, one-pot meal. It starts with a portion of Basic Chicken Casserole
Prep Time25 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 25 minutes mins
Course: Dinner
Cuisine: Eastern Mediterranean
Servings: 4 servings
Author: Susie@Everyday Cooks
- 1 pepper - any colour
- 2 cloves garlic
- 1 lemon
- 8 green olives
- 1 can chickpeas
- 2 teaspoons oil (10ml)
- 1 teaspoon ground cumin (5ml)
- 1 teaspoon ground coriander (5ml)
- 1 portion of Basic Chicken Casserole
- ½ teaspoon salt (2.5ml)
- 300 ml stock
- 175 g brown rice
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1-litre/ 2-pint casserole dish
PREPARATION:
Set the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
Wash the pepper. Chop in half and remove the pith and seeds and finely slice.
Peel and finely chop the garlic (or use a garlic crusher)
Wash and finely slice the lemons
Slice the pitted olives length-wise into ⅛s
Drain and rinse the chickpeas
Heat the stock
For the Moroccan Chicken:
Heat the oil in a large frying pan on a medium heat
Cook the peppers for 5 minutes
Add the spices, garlic and lemons and cook for another 2-3 minutes, stirring
Add the chicken, chickpeas, salt, olives and half the stock to the pan and stir thoroughly. Bring to the boil
Put the rice and the rest of the stock in the casserole dish and stir
Spoon or pour the chicken mixture from the frying pan into the casserole dish, on top of the rice
The rice will be covered with stock and chicken, so will cook throughout
Cover the casserole with a lid, or foil, and cook in the oven for 1 hour