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Moroccan Chicken in a white casserole dish
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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
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Dinner
Cuisine: Eastern Mediterranean
Servings: 4 servings
Author: Susie@Everyday Cooks

Ingredients

  • 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

Equipment

1-litre/ 2-pint casserole dish
Large frying pan

Instructions

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