17 Sep Casablanca Chicken Casserole
This is a savory dish with a hint of sweet. Very healthy and nutritious!
Blend the garlic, paprika, turmeric, cumin seeds, some salt and half the olive oil in a food processor into a smooth paste.
Massage the paste into the chicken pieces and leave them to marinate for 4 hours
Heat the remaining olive oil in a large pan and add the onions and chicken thighs to cook on each side until golden-brown.
Then, add the stock (and enough water to reach halfway up the chicken if needed), the lemon slices, olives and saffron and bring it to a simmer.
Leave it to simmmer uncovered for 30 minutes, then stir through the coriander, season with salt and pepper, and serve.
Ingredients
Directions
Blend the garlic, paprika, turmeric, cumin seeds, some salt and half the olive oil in a food processor into a smooth paste.
Massage the paste into the chicken pieces and leave them to marinate for 4 hours
Heat the remaining olive oil in a large pan and add the onions and chicken thighs to cook on each side until golden-brown.
Then, add the stock (and enough water to reach halfway up the chicken if needed), the lemon slices, olives and saffron and bring it to a simmer.
Leave it to simmmer uncovered for 30 minutes, then stir through the coriander, season with salt and pepper, and serve.