Moroccan-inspired Baked Chicken with Olives and Lemon
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
2 tsp olive oil
salt and freshly ground black pepper
6 chicken thighs, skinless
a small bunch of fresh coriander
2 cloves of garlic, minced
1/2 preserved lemons, remove flesh and coarsely chopped
10 green olives, stoned and sliced
1 sweet red pepper, deseeded and sliced
a good pinch of saffron
2 cups vegetable stock
|my 2 year old homemade preserved lemon|
Marinate the chicken pieces with the dry spices and leave to marinate in the fridge for a couple of hours, or preferably overnight.
In a deep pan, heat a tablespoon of olive oil and fry the chicken pieces over a medium to high heat, skin side down first, for about 5 to 10 minutes until golden brown.
Pour in the hot stock, give everything a good stir.
Then cover with a lid or foil and bake in a 120C oven for 45 minutes.
Occasionally, have a check and give it a good stir. Add a splash of water if it looks dry.
Season with salt and pepper.
Sprinkle with some fresh coriander leaves
Serve it with a large bowl of couscous and lightly spiced oven-baked sweet potatoes.
|Sweet potatoes seasoned with salt, cumin and coriander and drizzled with olive oil.|
Baked in 150C oven for 1 hour.