Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Moroccan Chicken    HT  MC  Moroccan  85mins plus marinating

 

Serves 6    Hot   Poultry  Pulses Main Course   Gluten Wheat Dairy Free  Eggless   Morocco  North African  Africa

 

Ingredients 

6 Chicken Breasts, skinned 

1 tbsp Ground Cumin 

2 teasp Paprika 

1 teasp freshly chopped Ginger 

1 teasp Turmeric 

5 Garlic Cloves, finely chopped 

25g/1oz freshly chopped Coriander 

The juice of 2 Lemons 

1 teasp Cayenne Pepper

Salt and Black Pepper

1 x 400g/14oz tin Chopped Tomatoes

30 Mixed black and green Olives

1 Lemon, cut into wedges 

1 x 400g/14oz tin Chickpeas

240ml/8fl.oz Chicken Stock

 

Instructions

 

1.  Place the cumin, paprika, ginger, turmeric, garlic, coriander, lemon juice and cayenne pepper in a large bowl and mix well. 

 

2. Add the chicken breasts, mix well to coat, cover  and marinate for half an hour.

 

3. Meanwhile, preheat the oven to 180C, 350F, Gas Mark 4. 

 

4. After the marinating time, place the chickpeas in a large ovenproof casserole. Remove the chicken from the marinade, reserving the liquid and place the chicken over the top of the chickpeas pushing the lemon wedges in between. 

 

5. Pour the reserved marinade, chicken stock, tomatoes and olives over the chicken which should be just covered by the liquid. Bake, uncovered, for 75 minutes, until the sauce thickens slightly and the chicken is well cooked. Serve hot.

 

 

More Chicken Recipes  |  General Prep & Cooking Times   |  More Moroccan Recipes

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk