Moroccan chicken bake
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How to make Moroccan chicken bake
Yield = 4Prep time: 0:15
Cook time: 1:25
Total time: 1:40
Ingredients
- 2 teaspoons olive oil
- 3 teaspoons Moroccan seasoning
- 8 small (about 160g each) chicken thigh cutlets, skin removed, trimmed
- 1 large red onion, halved, thinly sliced
- 1 red capsicum, thinly sliced
- 1 yellow capsicum, thinly sliced
- 3 garlic cloves, crushed
- 3cm-piece fresh ginger, peeled, grated
- 2 x 6cm-pieces lemon rind
- 1 cinnamon stick
- 1 long fresh red chilli, thinly sliced
- 1 teaspoon mild paprika
- 3 ripe tomatoes, coarsely chopped
- 185ml (3/4 cup) Massel salt reduced chicken style liquid stock
- 400g can chickpeas, rinsed, drained
- 60g (1/3 cup) Sicilian green olives
- 1 tablespoon honey
Method
- Step 1 Preheat oven to 175C. Heat the oil in a casserole dish over medium-high heat. Sprinkle 2 teaspoons of seasoning over the chicken. Cook, in 2 batches, for 3-4 minutes each side or until browned. Transfer to a plate.
- Step 2 Reduce heat to medium. Cook onion and combined capsicum, stirring, for 5 minutes or until soft. Add garlic, ginger, lemon rind, cinnamon, chilli, paprika and remaining seasoning. Stir for 2 minutes or until aromatic. Stir in tomato for 3-4 minutes or until just soft. Add the stock and bring to the boil.
- Step 3 Add chicken. Cover. Bake for 35 minutes or until almost tender. Uncover. Stir in the chickpeas, olives and honey. Bake for 20 minutes or until tender and sauce thickens.
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