Moroccan Chicken
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Moroccan Chicken
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 70minutes |
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Ingredients
- 2cloves Garliccrushed
- 1tsp Ground Ginger
- 1tsp Ground Turmeric
- 1tsp Smoked Paprika
- 2tsp Ground Cumin
- 2tsp Ground Coriander
- 8 Chicken Piecesuse thighs or drumsticks to your preference
- 2tbsp Olive Oil
- 1/2cup Plain Flour
- 1 Oniondiced
- 1 Lemoncut into thin slices
- 1 12cups Chicken Stock
- 1/2cup Dried Apricotschopped
- Brown Riceto serve
Instructions
- In a large bowl, add garlic, ginger, turmeric, smoked paprika, cumin & coriander. Stir to mix all ingredients.
- Add chicken pieces and coat with spice mixture.
- Cover with cling wrap and place in refrigerator for 15-30 minutes. You can prepare well ahead and keep in refrigerator longer if necessary.
- Pre-heat a fan-forced oven to 180°C (350°F).
- Heat 2 tbsp Olive Oil in a large frying pan over medium-high heat.
- Remove chicken from refrigerator and coat each piece with plain flour.
- Cook chicken pieces in the frying pan for about 2 minutes each side until browned all over. Remove from pan and place in a large baking/casserole dish. Cook chicken in batches if required.
- Once all the chicken pieces have been cooked, add onions to the pan and cook for 4-5 minutes to soften. Note: Add a little extra olive oil if needed.
- Add lemon slices and cook a further 1 or so to allow lemon to soften.
- Spoon onion & lemon mixture over the chicken pieces in the baking dish.
- Pour chicken stock into baking dish.
- Sprinkle dried apricots over chicken pieces.
- Cover baking dish with foil and place in oven to cook for about 60 minutes or until chicken is cooked through.
- Remove from oven and serve on a bed of brown rice.