Sunday, 17 August 2008

Moroccan Style Lemon Chicken

This is a really tasty way to serve chicken and makes a very interesting change from the normal casseroles/stews.

You need:

1kg Boneless and Skinless Chicken Thighs
1 Onion - chopped
3 cloves Garlic - roughly chopped
half a Lemon - rind/pith removed, then chop the flesh
250ml Chicken Stock
1 tablespoon Ras El Hanout seasoning - most Supermarkets sell this now
100g Blanched Whole Almonds
150g Green Olives
2 tablespoons Olive Oil
1 large handful Fresh Coriander - chopped
Salt and Pepper to taste

Pre-heat your oven to 180c. In a large pan, gently heat the Olive Oil and then add the Chicken, Onion, Garlic and Ras El Hanout seasoning. Mix well and cook over a medium heat for 5 or 6 minutes. Turn frequently until the Chicken begins to colour.

Now add the chopped Lemon, the Almonds and the Olives to the Chicken, along with the Stock. Transfer to a large casserole dish and stir well. Cover and cook in the oven for around 30 minutes.

Remove from the oven, stir through the chopped Coriander and serve with some Couscous.

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