a one pot chicken and rice dish with Moroccan spices

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Name: pellsky Moroccan Baked Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: pinch saffron; 1 lemon zest and juice; 8 chicken thighs skin on; 2 tablespoons olive oil; 2 large peppers cut into about 8 pieces each; 2 large onions cut into similar sized pieces to peppers; handful fresh coriander separate leaves and stalks, chop both finely; 3 cloves garlic finely chopped; 2 chillies de-seeded, finely chopped; 1 teaspoon sumac; 1 tablespoon ras el hanout; 1 tin chickpeas drained and rinsed; 200 grams basmati rice (brown & white mixed); 150 ml white wine; 350 ml chicken stock; 100 grams pitted olives; salt; pepper

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INGREDIENTS

pinch saffron
1 lemon ; zest and juice
8 chicken thighs ; skin on
2 tablespoons olive oil
2 large peppers ; cut into about 8 pieces each
2 large onions ; cut into similar sized pieces to peppers
handful fresh coriander ; separate leaves and stalks, chop both finely
3 cloves garlic ; finely chopped
2 chillies ; de-seeded, finely chopped
1 teaspoon sumac
1 tablespoon ras el hanout
1 tin chickpeas ; drained and rinsed
200 grams basmati rice (brown & white mixed)
150 ml white wine
350 ml chicken stock
100 grams pitted olives
salt
pepper

Servings

INSTRUCTIONS

Crush the saffron in a pestle and mortar. Add the lemon juice and leave to infuse.

Season the chicken thighs with salt and pepper. Heat 1 tablespoon of oil in a large ovenproof pan. Brown the chicken thighs on all sides. Do this in two batches. Once browned, set aside on a plate.

Add the second tablespoon of oil to the pan and turn the heat up high. Add the peppers and onions, moving them around in the oil until they begin to blacken on the edges. Turn the heat down and add coriander stalks, garlic, chillies, spices, chickpeas and rice. Season well with salt and pepper. Give everything a good stir.

Add the saffron/lemon mixture, lemon zest and wine to the chicken stock and stir. Pour it all into the rice mixture and stir. Scatter in the olives and place the chicken pieces on top. Cover with a tight fitting lid and place in a pre-heated oven (170 degrees for fan oven). Bake for one hour.

Just before serving, stir in the chopped coriander leaves.

NOTES

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pellsky Moroccan Baked Chicken

pinch saffron
1 lemon zest and juice
8 chicken thighs skin on
2 tablespoons olive oil
2 large peppers cut into about 8 pieces each
2 large onions cut into similar sized pieces to peppers
 handful fresh coriander separate leaves and stalks, chop both finely
3 cloves garlic finely chopped
2 chillies de-seeded, finely chopped
1 teaspoon sumac
1 tablespoon ras el hanout
1 tin chickpeas drained and rinsed
200 grams basmati rice (brown & white mixed)
150 ml white wine
350 ml chicken stock
100 grams pitted olives
 salt
 pepper

Crush the saffron in a pestle and mortar. Add the lemon juice and leave to infuse.
Season the chicken thighs with salt and pepper. Heat 1 tablespoon of oil in a large ovenproof pan. Brown the chicken thighs on all sides. Do this in two batches. Once browned, set aside on a plate. 
Add the second tablespoon of oil to the pan and turn the heat up high. Add the peppers and onions, moving them around in the oil until they begin to blacken on the edges. Turn the heat down and add coriander stalks, garlic, chillies, spices, chickpeas and rice. Season well with salt and pepper. Give everything a good stir.
Add the saffron/lemon mixture, lemon zest and wine to the chicken stock and stir. Pour it all into the rice mixture and stir. Scatter in the olives and place the chicken pieces on top. Cover with a tight fitting lid and place in a pre-heated oven (170 degrees for fan oven). Bake for one hour.
Just before serving, stir in the chopped coriander leaves.

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Nutrition

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Serving Size: 1 Serving (431g)
Recipe Makes: 4 Servings

Calories: 377
Calories from Fat: 193 (51%)

Amt Per Serving		% DV

	Total Fat 21.5g	29 %
	Saturated Fat 5.9g	29 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 4.5g
Cholesterol 101.1mg		31 %
Sodium 347.5mg		12 %
Potassium 648.8mg		17 %
Total Carbohydrate 19.7g		6 %
	Dietary Fiber 3g	12 %
	Sugars, other 16.7g
Protein 26g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 377

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