Moroccan chicken bake

Recipes / Meat

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

Recipe «Moroccan chicken bake» presented in category Recipes / Meat, to prepare this dish you will need no more 1:25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.