Moroccan Chicken Casserole
Ingredients
1.5kg chicken pieces
2 teaspoons olive oil
1 onion
2 teaspoons crushed garlic
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/4 cup lemon juice
400g can diced tomatoes
1/2 cup chicken stock
300g can chickpeas
1/2 cup pitted black olives
2 cups rice
Method
Peel and slice onion.
Rinse and drain chickpeas.
Remove skin from chicken pieces.
Heat oil in a large non stick pan and add chicken.
Cook until browned all over.
Drain on absorbent paper.
Add onion, garlic and spices to same pan, cook stirring until soft.
Return chicken to pan with lemon juice, chopped tomatoes and stock.
Bring to the boil, simmer, covered for about 40 minutes or until chicken is cooked through.
Cook rice to packet instructions.
Stir in chickpeas and olives, simmer uncovered for about 10 minutes.
Serve on a bed of rice
