Snapguide

How to make moroccan chicken

Scrummy chicken thighs with herb marinade cooked in Moroccan style. The chicken literally falls apart in the juice.

7
STEPS
INGREDIENTS
Add the spices to a bowl and mix. Make sure ite big enough to hold the chicken

Add the spices to a bowl and mix. Make sure ite big enough to hold the chicken

Lovely

Lovely

Pat the chicken dry and then add to the bowl. Mix well and leave to marinate for as long as you can.

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

Chop the onion

Grind the garlic

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

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

Chickpeas drain and rinse

Fresh parsley and corriander

Fresh parsley and corriander

Make chicken stock yourself or if short of time use pre mixed

Make chicken stock yourself or if short of time use pre mixed

Heat olive oil

Heat olive oil

Lower the heat once brown on sides.

Lower the heat once brown on sides.

Add the onion and garlic and cook for further 15 minutes

Add the onion and garlic and cook for further 15 minutes

Add the cider/wine

Add the cider/wine

Chuck in everything else lemons, chickpeas, olives and the stock. Cover and cook on low heat for 45 minutes.

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

Cous cous for the bottom layer

When ready ensure chicken is cooked through. Add the herbs

When ready ensure chicken is cooked through. Add the herbs

Serve on bed of rice or couscous. Enjoy...

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