moroccan chicken

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Cooking receipe to make moroccan chicken under category General Recipes. You may find some video clips related to this receipe below.

moroccan chicken

12 chicken pieces

l/2 teaspoon ground sweet paprika

l/2 teaspoon ground cumin

ground pepper

750g red or brown onions sliced

100g butter

1/4 teaspoon ground saffron or turmeric

125g chick peas soaked overnight

3 cups chicken stock

l/3 cup finely chopped flat leaf parsley

1 tablespoon fresh lemon thyme (see note)

250g rice cooked

lemon juice

Season chicken with paprika cumin and pepper.

Cook chicken pieces with sliced onions in butter in a deep heavy based pan until golden.

Sprinkle chicken with saffron add chick peas and chicken stock to cover.

Simmer gently uncovered for 1 hour or until chicken is tender.

Just before serving add chopped parsley and thyme to chicken just before serving.

Spoon rice into heated serving dish.

Place chicken pieces on top and pour over the sauce.

Sprinkle with lemon juice and serve.

Thyme is one of the most popular herbs used in moroccan cooking. The lemon variety used in this recipe has a faint lemony smell as its name suggests.

Hint. Ground sweet paprika warmly aromatic and rich red in colour is used to add colour and flavour to many moroccan tagines and salad dressings.

Serves 6

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