Moroccan chicken

Moroccan chicken


Moroccan chicken

The ingredient of Moroccan chicken

  1. 1 brown onion, halved, finely chopped
  2. 1/4 cup loosely packed coarsely chopped sparkling continental parsley
  3. 1/4 cup loosely packed coarsely chopped clean coriander
  4. 2 tablespoons fresh lemon juice
  5. 2 garlic cloves, beaten
  6. 2 teaspoons floor cumin
  7. 1 teaspoon floor turmeric
  8. half of teaspoon freshly ground black pepper
  9. 8 (approximately 1kg) chook thigh fillets, skin removed, extra fats trimmed
  10. 500ml (2 cups) Massel hen style liquid inventory
  11. 50g kalamata olives, chopped
  12. Fresh continental parsley leaves, more, to garnish
  13. 250ml (1 cup) Massel chook style liquid inventory
  14. 190g (1 cup) couscous
  15. 2 teaspoons olive oil
  16. 1 red onion, halved, thinly sliced
  17. 1 garlic clove, crushed
  18. 1 teaspoon ground cumin
  19. 1/4 teaspoon ground cinnamon
  20. 1/4 teaspoon floor turmeric
  21. 2 huge (about 280g) ripe tomatoes, finely chopped
  22. 1 x 400g can chickpeas, rinsed, tired
  23. 1/5 cup firmly packed coarsely chopped clean coriander
  24. 2 tablespoons fresh lemon juice
  25. Freshly ground black pepper

The instruction how to make Moroccan chicken

  1. Place the onion, parsley, coriander, lemon juice, garlic, cumin, turmeric and pepper in the bowl of a food processor, and method till finely chopped. Place the bird in a massive glass or ceramic bowl. Add the spice paste and rub over the chicken to flippantly coat. Cover with plastic wrap and vicinity inside the fridge for 1 hour to broaden the flavours.
  2. Place the chook and spice paste in a flameproof casserole dish. Add the inventory. Cover and produce to a simmer over medium-excessive warmness. Reduce warmth to low and simmer, included, for 25 minutes or till bird is cooked thru. Transfer chicken to a heatproof bowl and cowl with foil to keep heat. Increase heat to medium-high and convey to the boil. Cook, stirring from time to time, for 10-12 mins or till sauce thickens. Remove from heat.
  3. Meanwhile, make couscous salad: Place the stock in a medium saucepan and produce to the boil over high warmness. Remove from warmth. Add the couscous and stir with a fork until blended. Cover and set apart for 5 mins or till all of the liquid is absorbed. Stir with a fork to separate the grains.
  4. Heat the oil in a non-stick frying pan over medium heat. Add the onion and cook dinner, stirring, for two-3 mins or until onion softens. Add the garlic, cumin, cinnamon and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the tomato and chickpeas and prepare dinner, stirring, for 1-2 mins or till heated through. Remove from warmness.
  5. Add onion aggregate, coriander and lemon juice to the couscous and toss to mix. Taste and season with pepper.
  6. Divide couscous salad among serving plates. Top with chicken and spoon over the sauce. Sprinkle with olives and further parsley, and serve immediately.

Nutritions of Moroccan chicken

fatContent: 101.575 calories
saturatedFatContent: 3.5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 2 grams carbohydrates
cholesterolContent: 15 grams protein


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