Moroccan chicken
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Ingredients:
* 12 chicken pieces
* 1/2 teaspoon ground sweet paprika
* 1/2 teaspoon ground cumin
* ground pepper
* 750 g red or brown onions, sliced
* 100 g butter
* 1/4 teaspoon ground saffron or turmeric
* 125 g chick peas, soaked overnight
* 3 cups chicken stock
* 1/3 cup finely chopped flat-leaved parsley
* 1 tablespoon fresh lemon thyme
* 250 g rice, cooked lemon juice
Preparation:
(Season chicken with paprika, cumin and pepper, Cook with onions until golden, sprinkle chicken pieces evenly with ground saffron.
and add chick peas Add chicken stock to cover chicken pieces and simmer gently.Add chopped parsley and thyme to chicken pieces just before serving.) 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 lemon thyme to chicken. spoon rice into heated serving dish. Place chicken pieces on top and pour over the sauce. Sprinkle with lemon juice and serve.
Note: Thyme is one of the most popular herbs used in 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.
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