Moroccan chickenby Jo Pearce |
| Preperation time: 10 mins Cooking time: 45 mins Serves: 4 |
| Recipe Ingredients |
| 1 tbsp olive oil; 6 boneless, skinless chicken thighs, chopped into bite sized pieces; 2 onions, finely chopped; 300ml chicken stock; 1 large courgette, cut into sticks; 1 tbsp clear honey; 1 tsp cumin; 1 tsp ground coriander; good pinch each of chilli powder and ground cinamon; 400g can chickpeas, drained; juice of 1 lemon; couscous or rice to serve. |
| Recipe Method |
| Heat the oil in a large pan and brown the
chicken. Use a slotted spoon to remove the chicken and set aside.
Add the onion to the pan and cook until soft. Add the stock, honey,
herbs and spices and the courgettes (if you like them soft, if you
prefer them with a bit of bite add them later on) and return the
chicken to pan. Season, bring to a simmer, cover and cook gently
for 25 minutes. Add the chickpeas and continue to cook for a further 10 minutes. Just before serving stir in the lemon juice and serve with either couscous or rice. |
| More recipes: |
| Chicken chilli
with chickpeas Low-fat chicken tikka masala Spicy saucy sausage pasta Moroccan-style haddock Sri Lankan fish curry |
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