The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Moroccan baked chicken with chickpeas

By helenculley (GoodFood Community)
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A very simple but delicious supper or lunch
Advertisement

Ingredients

Rice Dish

  • 8oz basmati rice
  • 5 fl oz white wine
  • 1g saffron
  • 2 finely chopped green chillies deseeded
  • 1 large sliced onion
  • 1-2 yellow peppers sliced
  • 1 tsp cumin
  • 1 tsp coriander
  • 3 cloves garlic chopped
  • 3/4 - 1 pint chicken stock
  • juice of 2 lemons

Chicken topping

  • 8oz basmati rice
  • 5 fl oz white wine
  • 1g saffron
  • 2 finely chopped green chillies deseeded
  • 1 large sliced onion
  • 1-2 yellow peppers sliced
  • 1 tsp cumin
  • 1 tsp coriander
  • 3 cloves garlic chopped
  • 3/4 - 1 pint chicken stock
  • juice of 2 lemons
  • 500g diced chicken
  • 4-6 oz chick peas
  • 1oz fresh chopped coriander
  • 2oz pitted black olives
  • 2oz stuffed green olives
  • 1/2pt chicken stock

Method

  • STEP 1
    Place all the Rice Dish ingredients into a large saucepan and bring to the boil, then simmer until rice is cooked and most of the stock has been absorbed.
  • STEP 2
    For the Chicken topping - heat olive oil in a frying pan and then add your seasoned diced chicken and fry until tender and golden. Add the chick peas, olives and warm through. At the last minute add the chopped coriander and a little hot chicken stock to keep moist,.
  • STEP 3
    Serve the chicken mixture on top of the rice dish

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content