Moroccan lemon chicken

Classic Moroccan tagine style casserole, serve with couscous and vegetables.

INGREDIENTS

2tbsp olive oil
2 onions (sliced)
6 Chicken joints (either full legs or breast and wing joint)
1tsp Bart ground cumin
1tsp Bart paprika
1tsp Bart ground ginger
large pinch Bart saffron
1 Bart cinnamon stick
1tsp Bart garlic paste
250ml chicken stock
2 preserved lemons
55g green olives (pitted)
3tsp Bart coriander leaf
2tsp Bart harissa paste
CuisineNorth African / African
SeasonAutumn, Winter
IngredientsChicken
LifestyleDairy Free, Healthy
OccasionsFood with Friends, Halloween, Bonfire Night, Mid week meal
CoursesMain
ServesServes 6
Cook Time60 Minutes
Prep Time20 Minutes
Moroccan Chicken with Lemon Olives

METHOD

  1. Preheated oven at 180C/Gas 4. Heat the oil in a large heavy based casserole. Add the onions and cook gently for 10 minutes until soft, then remove them and set aside.
  2. Turn up the heat, add the chicken pieces to the casserole and brown on all sides. Do this in 2-3 batches if necessary. Stir in the cumin, paprika, ginger, saffron and cinnamon stick. Cook for 1 minute, then return the onions to the casserole and add the garlic.
  3. Pour in the stock, season with salt and pepper and bring to the boil. Cover and cook in a oven for 40-50 minutes.
  4. Cut the preserved lemons in half, remove and discard the pulp, then cut the peel into slivers and add to the casserole with the olives, coriander and harissa and return to the oven for a further 10-15 minutes until the chicken is cooked through. Remove the cinnamon stick and serve with couscous.

Moroccan lemon chicken

Classic Moroccan tagine style casserole, serve with couscous and vegetables.

2tbsp olive oil
2 onions (sliced)
6 Chicken joints (either full legs or breast and wing joint)
1tsp Bart ground cumin
1tsp Bart paprika
1tsp Bart ground ginger
large pinch Bart saffron
1 Bart cinnamon stick
1tsp Bart garlic paste
250ml chicken stock
2 preserved lemons
55g green olives (pitted)
3tsp Bart coriander leaf
2tsp Bart harissa paste
  1. Preheated oven at 180C/Gas 4. Heat the oil in a large heavy based casserole. Add the onions and cook gently for 10 minutes until soft, then remove them and set aside.
  2. Turn up the heat, add the chicken pieces to the casserole and brown on all sides. Do this in 2-3 batches if necessary. Stir in the cumin, paprika, ginger, saffron and cinnamon stick. Cook for 1 minute, then return the onions to the casserole and add the garlic.
  3. Pour in the stock, season with salt and pepper and bring to the boil. Cover and cook in a oven for 40-50 minutes.
  4. Cut the preserved lemons in half, remove and discard the pulp, then cut the peel into slivers and add to the casserole with the olives, coriander and harissa and return to the oven for a further 10-15 minutes until the chicken is cooked through. Remove the cinnamon stick and serve with couscous.

Products Used

BART3088 JAR SMALL SPICE CUMIN
BART3088 JAR SMALL SPICE PAPRIKA
BART3088 JAR SMALL SPICE GINGER
BART3088 JAR SMALL SPICE SAFFRON
BART3088 JAR SMALL SPICE CINNAMON STICKS
BART3088 PASTE GARLIC
BART3088 JAR SMALL CORINADER

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