Chicken HT MC
Moroccan 85mins plus marinating
Poultry Pulses Main Course Gluten Wheat Dairy Free
Eggless Morocco North African Africa
Chicken Breasts, skinned
tbsp Ground Cumin
teasp freshly chopped Ginger
Garlic Cloves, finely chopped
freshly chopped Coriander
juice of 2 Lemons
teasp Cayenne Pepper
and Black Pepper
x 400g/14oz tin Chopped Tomatoes
Mixed black and green Olives
Lemon, cut into wedges
x 400g/14oz tin Chickpeas
Place the cumin, paprika, ginger, turmeric, garlic,
coriander, lemon juice and cayenne pepper in a large bowl and mix well.
Add the chicken breasts, mix well to coat, cover and marinate for half an
Meanwhile, preheat the oven to 180C, 350F, Gas Mark 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.
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.
Chicken Recipes | General Prep & Cooking Times |
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