Food and Cooking : Sweet Moroccan chicken casserole

Food and Cooking : Sweet Moroccan chicken casserole
Serves 4
Prep 10 minutes Cook 1 hour 5 minutes (plus standing time)

8.(1.2kg total) chicken thigh cutlets. skin on. trimmed ProChef olive oil cooking spray
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 1/2 cups Red onion iam (see recipe pg)
400g can diced tomatoes
1 1/2 cups chicken stock
400g can chickpeas, drained, rinsed
150g green beans, trimmed
1 1/4 cups couscous, cooked (see box, right)
1/4 cup fresh coriander leaves

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a roasting pan. Place chicken, in a single layer, in pan. Spray with oil. Season with salt and pepper. Bake for 40 to 45 minutes or until browned and cooked through. Set aside for 10 to 15 minutes or until cool enough to handle.

2. Remove and discard skin and bones from chicken. Roughly chop. Heat oil in a large heavy-based saucepan over medium heat. Add cumin, coriander and turmeric. Cook, stirring, for 30 seconds or until fragrant. Add onion jam. Cook, stirring, for 2 minutes or until heated through.

3. Stir in chicken, tomato. stock and chickpeas. Bring to the boil. Simmer, uncovered, for 10 minutes or until slightly thickened. Add beans. Simmer for 3 minutes or until beans are bright green and tender.

4. Serve casserole with couscous and sprinkle with coriander.

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