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Moroccan chicken

This is very easy, and a hit with children and adults alike.  You can make it more or less spicy depending on your tastes, so just adjust the spice quantities.  If you want to cook everything in one pot, add a couple of diced potatoes or some rice when you add the pepper, but you may need to increase the amount of liquid you use. 
  • 1 tbsp olive oil
  • 8 chicken thighs and drumsticks - (enough for 2 per person for our bellies but use more if needed - just increase the rest of the ingredients as you see fit)
  • 1 medium onion, halved, then sliced
  • 1 tbsp cumin seeds
  • 1tsp ground ginger
  • 4 preserved lemons, quartered
  • 3 tbsp green olives with stones in
  • 2 cloves garlic, crushed
  • large slug white wine
  • 1/2-1 pint vegetable or chicken stock
  • 1 pepper, if in season, diced
  • handful of fresh coriander and parsley leaves, chopped

  1. In a heavy oven proof casserole dish, brown the chicken pieces in the olive oil. You may need to do this in a couple of batches.
  2. Remove the chicken pieces and fry the onion in the remaining fat and juices until golden. Return the chicken to the casserole dish and continue to cook. 
  3. Add the cumin seeds, ground ginger, preserved lemons, olives, garlic and stir well. 
  4. Add the wine if using and let evaporate slightly, then add the stock. 
  5. Bring to the boil, season appropriately and transfer to a medium hot oven for about 1 hour.  
  6. Add the pepper if using and half the coriander and parsley. 
  7. Return to the oven for another half hour, check the chicken is cooked through and piping hot. 
  8. Serve with the remaining fresh herbs.