Moroccan Chicken

I have cooked this dish so many times without any complaints from Bob so I must have done it quite right – thanks to Alison and Simon Holst for their recipe in Meals without Red Meat Cook Book. I have tweaked it a bit of course but not much. You can use baking dish as in the original recipe for this dish but I use my good old cast iron casserole pot.

For 2 you’ll need:

4-5 boneless chicken thighs
¼ cup pitted black olives
½ lime or lemon, cut into small wedges
1 teaspoon chopped coriander leaves for garnish

Marinade

½ onion, chopped
3-4 cloves of garlic
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon paprika
A shake of chilli flakes for a kick
Juice of half lime or lemon
A slice of root ginger
1 tablespoon tomato paste
¼ teaspoon salt

Blitz all the marinade ingredients in the food processor and marinade the chicken pieces for at least an hour. I marinade mine in the casserole and rest in the fridge.

Pre-heat the oven to 180 degrees C

Scatter olives over the chicken and push lime wedges in between the chicken pieces. Bake with lid on for half an hour then remove the lid and bake for 20 – 30 minutes further until the chicken is cooked through (if you use ceramic baking dish you might need to cook a bit longer). Sprinkle with chopped coriander leaves and serve with rice and green salad.