Moroccan chicken bake

Cooking Meat Moroccan chicken bake

This aromatic one-pot needs nothing on the side except a cool dollop of low-fat yoghurt.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 175C. Heat the oil in a casserole dish over medium-high heat. Sprinkle 2 teaspoons of seasoning over the chicken. Cook, in 2 batches, for 3-4 minutes each side or until browned. Transfer to a plate.
  2. Reduce heat to medium. Cook onion and combined capsicum, stirring, for 5 minutes or until soft. Add garlic, ginger, lemon rind, cinnamon, chilli, paprika and remaining seasoning. Stir for 2 minutes or until aromatic. Stir in tomato for 3-4 minutes or until just soft. Add the stock and bring to the boil.
  3. Add chicken. Cover. Bake for 35 minutes or until almost tender. Uncover. Stir in the chickpeas, olives and honey. Bake for 20 minutes or until tender and sauce thickens.

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2 tsp olive oil
3 tsp Moroccan seasoning
8 small chicken thigh cutlets, skin removed, trimmed
1 large red onion, halved, thinly sliced
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
3 garlic cloves, crushed
3cm-piece fresh ginger, peeled, grated
2 x 6cm-pieces lemon rind
1 cinnamon stick
1 long fresh red chilli, thinly sliced
1 tsp mild paprika
3 ripe tomatoes, coarsely chopped
185ml Massel salt reduced chicken style liquid stock
400g can chickpeas, rinsed, drained
60g Sicilian green olives
1 tbsp honey

Adv

Autors
Preparation time
15
Cooking time
1:25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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