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Moroccan chicken casserole

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Prep time Cook time Difficulty Views Rated (0) Recipe #
10m 15m 2-Pretty easy 251
Not tried yet
Added by claire on 23 October 2009
feef0307 forked this on 10 February 2013 (2 descendants)

Description (Some HTML is OK)

Nabbed from Nigel Slater's latest program the other day. Its really rather tasty.


Makes 2 servings

  • 2-3 cloves garlic, salt
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp cumin seed
  • black pepper
  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 onion
  • ½ lemon
  • pinch saffron (optional)
  • 8-10 green pitted olives

Preparation (Some HTML is OK)

First you need to make a rub for the chicken. In a pestle and mortar, mash up the garlic with a little rock salt and the cumin seeds. Then add the spices.
Score the chicken and then rub the mix all over the chicken. Leave for a few hours. 2 hours minimum, 4 ideal or all day!

In a smallish frying pan or saucepan (for which you own a lid) fry the onions slowly in the oil for about 5 mins. Remove the wax from the lemon by washing in hot water with soap. Cut in half lengthways and slice one half up very thinly. Layer the lemon on top of the onion and put the chicken breasts on top of that. Add enough water to just cover the chicken and bring to boil. Reduce to a low simmer and cook for 15 mins (lid on).
Remove the chicken to a plate and reduce the cooking liquid by increasing the heat. Add the saffron and olives to the liquid just before serving over the chicken.

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Photos by claire (1)