Moroccan chicken bake

Name: Moroccan chicken bake
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Ingredients: 9.20 gm olive oil; 3 tsp Moroccan seasoning; 8 small (about 160g each) chicken thigh cutlets, skin removed, trimmed; 1 large red onion, halved, thinly sliced; 1 red capsicum, thinly sliced; 1 yellow capsicum, thinly sliced; 3 garlic cloves, crushed; 3cm-piece fresh ginger, peeled, grated; 2 x 6cm-pieces lemon rind; 1 cinnamon stick; 1 long fresh red chilli, thinly sliced; 2.50 gm mild paprika; 3 ripe tomatoes, coarsely chopped; 185ml (3/4 cup) salt reduced chicken style liquid stock; 400g can chickpeas, rinsed, drained; 60g (1/3 cup) Sicilian green olives; 28.60 gm honey

4.7

(10)

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Prep Time: 15 minutes

Cook Time: 85 minutes

Total: 100 minutes

Servings: 4

Author : Katrina Woodman

bake easy family friendly

Instructions

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Step 1

Preheat oven to 175C. Heat the oil in a casserole dish over medium-high heat. Sprinkle 2 teaspoons of seasoning over the chicken. Cook, in 2 batches, for 3-4 minutes each side or until browned. Transfer to a plate.

Step 2

Reduce heat to medium. Cook onion and combined capsicum, stirring, for 5 minutes or until soft. Add garlic, ginger, lemon rind, cinnamon, chilli, paprika and remaining seasoning. Stir for 2 minutes or until aromatic. Stir in tomato for 3-4 minutes or until just soft. Add the stock and bring to the boil.

Step 3

Add chicken. Cover. Bake for 35 minutes or until almost tender. Uncover. Stir in the chickpeas, olives and honey. Bake for 20 minutes or until tender and sauce thickens.

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