Moroccan Chicken |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 30 | 30 minutes + overnight soaking | 1-1/4 hours | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 12 chicken pieces | 1/2 teaspoon ground sweet paprika | 1/2 teaspoon ground cumin |
| ground pepper | 1-1/2 lb red or brown onions, sliced | 3-1/2 oz butter |
| 1/4 teaspoon ground saffron or turmeric | 4 oz chickpeas, soaked overnight | 3 cups chicken stock |
| 1/3 cup finely chopped flat-leaved parsley | 1 tablespoon fresh lemon thyme | 8 oz rice, cooked lemon juice |
| 1 | Season chicken with paprika, cumin and pepper. |
| 2 | Cook chicken pieces with sliced onions in butter in a deep heavy-based pan until golden. |
| 3 | Sprinkle chicken with saffron, add chickpeas and chicken stock to cover. Simmer gently, uncovered, for 1 hour or until chicken is tender. |
| 4 | Just before serving add chopped parsley and thyme to chicken. |
| 5 | Spoon rice into heated serving dish. Place chicken pieces on top and pour over the sauce. Sprinkle with lemon juice and serve. |