Wednesday, 27 April 2011

Moroccan Chicken







Moroccan Chicken

Coat chicken thighs with paprika, ground cumin, ground ginger, turmeric, cinnamon and freshly ground pepper.
Leave to marinade preferably overnight.






Arrange chicken pieces in a casserole dish.
Drizzle with a little olive oil and salt.
Add in pitted green olives, raisins, lemon zest and finely chopped garlic.
Pour in about a cup of unsweetened apple juice.
Bake in moderate oven for 40 minutes.