Moroccan chicken

Moroccan chicken


Serve this Moroccan chicken on a bed of fluffy couscous.

The ingredient of Moroccan chicken

  1. 1 brown onion, halved, finely chopped
  2. 1/4 cup loosely packed coarsely chopped fresh continental parsley
  3. 1/4 cup loosely packed coarsely chopped fresh coriander
  4. 2 tablespoons fresh lemon juice
  5. 2 garlic cloves, crushed
  6. 2 teaspoons ground cumin
  7. 1 teaspoon ground turmeric
  8. 1/2 teaspoon freshly ground black pepper
  9. 8 (about 1kg) chicken thigh fillets, skin removed, excess fat trimmed
  10. 500ml (2 cups) Massel chicken style liquid stock
  11. 50g kalamata olives, chopped
  12. Fresh continental parsley leaves, extra, to garnish
  13. 250ml (1 cup) Massel chicken style liquid stock
  14. 190g (1 cup) couscous
  15. 2 teaspoons olive oil
  16. 1 red onion, halved, thinly sliced
  17. 1 garlic clove, crushed
  18. 1 teaspoon ground cumin
  19. 1/4 teaspoon ground cinnamon
  20. 1/4 teaspoon ground turmeric
  21. 2 large (about 280g) ripe tomatoes, finely chopped
  22. 1 x 400g can chickpeas, rinsed, drained
  23. 1/5 cup firmly packed coarsely chopped fresh coriander
  24. 2 tablespoons fresh lemon juice
  25. Freshly ground black pepper

The instruction how to make Moroccan chicken

  1. Place the onion, parsley, coriander, lemon juice, garlic, cumin, turmeric and pepper in the bowl of a food processor, and process until finely chopped. Place the chicken in a large glass or ceramic bowl. Add the spice paste and rub over the chicken to evenly coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
  2. Place the chicken and spice paste in a flameproof casserole dish. Add the stock. Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for 25 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl and cover with foil to keep warm. Increase heat to medium-high and bring to the boil. Cook, stirring occasionally, for 10-12 minutes or until sauce thickens. Remove from heat.
  3. Meanwhile, make couscous salad: Place the stock in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous and stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains.
  4. Heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until onion softens. Add the garlic, cumin, cinnamon and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the tomato and chickpeas and cook, stirring, for 1-2 minutes or until heated through. Remove from heat.
  5. Add onion mixture, coriander and lemon juice to the couscous and toss to combine. Taste and season with pepper.
  6. Divide couscous salad among serving plates. Top with chicken and spoon over the sauce. Sprinkle with olives and extra parsley, and serve immediately.

Nutritions of Moroccan chicken

calories: 101.575 calories
calories: 3.5 grams fat
calories: 1 grams saturated fat
calories: 2 grams carbohydrates
calories: 15 grams protein
calories: NutritionInformation

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