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  • Writer's pictureNava

Moroccan nights

Moroccan chicken I have almost unpacked all of the boxes and I'm hoping to get into the kitchen today to make a fantastic dish for you all. In the meantime, I thought I’d post this chicken dish, which I put up on my facebook page when I first started (before I had a blog). When I make this chicken, I can hear Diana Ross singing her song 'Symphony' in my head. “Whenever you are near, I hear a symphony a tender melody pulling me closer, closer ...” This chicken dish is symphony of flavours! fragrant with cinnamon sticks and herbs, tangy and bright with lemon and lemon juice. Its savoury flavour is enhanced by the olives and the almonds give it a crunchy bite. In short, this dish is basically downright delicious

Moroccan chicken

· 10 pieces of chicken (or one chicken cut in 8-10 pieces) · 2 teaspoons sweet paprika ·2 teaspoons turmeric · · 1 ½ teaspoons mixed spice · 1 ½ teaspoons cumin · 1 heaped tsp of freshly grated ginger OR flat 1 teaspoon of dry ginger · salt and pepper to taste · 5 cloves crushed garlic · 3 cinnamon sticks · 2 cups of chicken stock · 1 bunch of baby carrots · 150g of string beans · 12 large green pitted olives · 10 large black olives (I used Kalamata) · 24 blanched almonds · ½ cup sultanas · 1 lemon · olive oil spray (optional) Method In a bowl mix: Paprika, turmeric, mixed spice, cumin, ginger, salt, pepper and garlic. Rub chicken with mixture (if you have time, cover and refrigerate for a couple of hours, I NEVER have time to do that. Cut lemon in half, squeeze juice of half lemon and set a side. Cut the remaining half into thin slices and scatter on baking dish. Mix lemon juice with chicken stock and pour over lemons.

Optional: In a separate baking tray, covered with baking paper scatter blanched almonds and put in oven at 180 degrees for approx 5-8min. Once almonds cooled down, stuff 12 green olives with almonds!

Scatter sultanas, place cinnamon sticks far apart from one another, place chicken pieces, scatter with olives, carrots, beans, and almonds. Cover with aluminium foil and cook in the oven on 180degrees for 35min.

Take aluminium foil off and cook for a further 20 min or until chicken is cooked. Note: to have a crispy texture once foil comes off, spray with olive oil and cook until ready!

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