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Moroccan baked chicken with chickpeas

By helenculley (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A very simple but delicious supper or lunch
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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
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    Rating: 5 out of 5.1 rating
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