How to make moroccan chicken
Scrummy chicken thighs with herb marinade cooked in Moroccan style. The chicken literally falls apart in the juice.
28
STEPS
INGREDIENTS
Add the spices to a bowl and mix. Make sure ite big enough to hold the chicken
Lovely
Pat the chicken dry and then add to the bowl. Mix well and leave to marinate for as long as you can.
Chop the onion
Grind the garlic
I only have cider in the house, I drank all the white wine so it could be a bit rough but we will see at the end
Chickpeas drain and rinse
Fresh parsley and corriander
Make chicken stock yourself or if short of time use pre mixed
Heat olive oil
Lower the heat once brown on sides.
Add the onion and garlic and cook for further 15 minutes
Add the cider/wine
Chuck in everything else lemons, chickpeas, olives and the stock. Cover and cook on low heat for 45 minutes.
Cous cous for the bottom layer
When ready ensure chicken is cooked through. Add the herbs
Serve on bed of rice or couscous. Enjoy...
Yummy
- 1.0tsp Tumeric
- 1.0tsp Ground cinnamon
- 1.0tsp Ground ginger
- 1.0tsp Paprika
- 1.0 onion chopped
- Chopped Parsley
- 1.0 Chopped Corriander
- 3.0 cloves of Garlic
- 6.0 chicken thighs
- 70.0g Raisins
- 1.0c White wine I used cider
- 600.0ml Chicken stock
- 120.0g Chickpeas
- Olives
- Couscous
- Olive oil