Wednesday, April 29, 2009

Moroccan Spiced Chicken

I have this year's Sainsbury's Magazine Recipe calendar up on the wall in my kitchen. March's recipe looks irresistible! Don't know how I could have left it until now to finally try it out.
This is a quick yet stylish meal. I'm in love...again!!

(Serves 4-6 people)
1kg corn fed chicken drumsticks and thighs (approx 12 pieces in total)
1 tbsp olive oil
3 cloves garlic (peeled and crushed)
2,5 cm piece of ginger (peeled and grated)
Zest and juice of 1 large lemon
3 tbsp Moroccan spice blend (I bought a ready mix which includes the following: roasted cumin and coriander seed, dried onion, paprika, dried garlic, black pepper, mint, parsley, salt, cinnamon, mustard seed)
300ml chicken stock
a large handful of pitted green olives
25g fresh coriander leaves (chopped)

- Arrange the chicken in a large roasting tin in a single layer
- Mix the oil with the garlic, ginger, lemon zest and Moroccan spices. Rub this mixture all over the chicken pieces
- Roast the chicken at 190 C (gas mark 5) for 45 minutes. Then pour the stock into the tin and baste the chicken. Add the olives then return the chicken to the oven for a further 15 minutes or until the juice runs clear when thigh is pierced at the thickest part
- Transfer the chicken to a serving dish. Put the tin over heat on the stove and bubbles juices for a minute or two. Stir in the lemon juice and coriander, season to taste with salt if desired, then spoon over the chicken and serve immediately

I served mine with roasted red pepper and butternut squash and a lemon herb couscous. It made a great combination!!

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