Recipes

Moroccan Chicken

Serves: 4
Preparation Time: 10
Cooking Time: 25

Ingredients

  • 2 tbsp plain flour
  • 700g chicken thigh, cubed
  • 2 tbsp olive oil
  • 1 large red onion, finely chopped
  • 2 cloves garlic, crushed
  • 2cm x 2cm ginger, grated
  • 1 tbsp paprika
  • 1 tbsp turmeric
  • 1 x 400g can chickpeas, drained
  • 500ml (2 cups) Campbell’s Real Stock – Chicken No Added Salt
  • 2 tbsp of fresh coriander roughly chopped
  • 1 long red chilli, sliced
  • Zest of 1 lemon

Method

  1. Dust chicken in flour.

  2. Heat oil in a medium sized saucepan and brown chicken in batches until golden. Remove and set aside.

  3. Add onion, garlic, ginger, paprika and turmeric cook for 1-2 mins. Return chicken to the pot and add chickpeas.

  4. Add Campbell’s Real Stock and cook for 25 mins.

  5. When cooked and ready to serve add lemon zest, chilli and chopped coriander and stir in to the chicken dish.

  6. Serve with couscous.

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