Lemony Moroccan Chicken (Oamc) Recipe

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Ingredients:

Serving

2 onions, finely sliced
4 garlic cloves, finely chopped
3 tbsp olive oil
1 tbsp ground turmeric
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
6 cardamom pods, crushed
8 -12 chicken thighs, with bone in
1 liter chicken stock
2 lemons
1 tbsp preserved lemon, finely sliced rind (optional)
1 lb garbanzo beans, canned, drained
2 oz green olives, pitted
1 oz cilantro, roughly chopped
salt and pepper

Directions:

In casserole or tagine, fry the onions and garlic in 1 tablespoon olive oil on a low-medium heat until softened – this will take about 7 minutes. Stir in the turmeric and fry for another 2 minutes, then add the paprika, cumin, coriander and cardamom and continue frying over a low heat for a further 2 minutes. Transfer the mixture to a bowl and set aside.
Heat another 2 tablespoons of oil in the casserole and brown the chicken pieces a few at a time. The remnants of turmeric should turn the chicken a golden colour. If not, add a pinch more turmeric.
Return all the browned chicken pieces to the casserole, cover with the spiced onion mixture and pour in the broth. Juice one of the lemons and add to the chicken. Cut the other lemon in quarters and add them to the casserole. If you wish, add some preserved lemon rind. Season with salt and pepper.
Bring the casserole to the boil and immediately reduce the heat to a low simmer. Cover and cook for 20 minutes.
Add the cooked garbanzo beans and olives. Taste and add more salt and pepper if necessary then simmer for another 40 minutes.
The chicken is done when it is tender and falling off the bone. The liquid should be golden, lemony and slightly thickened. Serve sprinkled with chopped cilantro and accompanied by steamed rice or couscous.
To freeze:.
Leave out the fresh cilantro and allow the stew to cool completely. Pack it into freezer boxes or bags as desired and seal before freezing up to 6 weeks.
Defrost the stew overnight in the fridge. To reheat, place the stew in a casserole, cover with a piece of crumpled parchment paper that you have dampened with water and top with the lid. Cook at 375F for 20-30 minutes until the chicken is hot all the way through and add the cilantro just before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	331.01 Kcal (1386 kJ)
Calories from fat	151.46 Kcal
		% Daily Value*
Total Fat	16.83g	26%
Cholesterol	8.18mg	3%
Sodium	513.69mg	21%
Potassium	394.38mg	8%
Total Carbs	39.42g	13%
Sugars	4.37g	17%
Dietary Fiber	3.34g	13%
Protein	9.99g	20%
Vitamin C	23.6mg	39%
Iron	3mg	17%
Calcium	101.7mg	10%

Amount Per 100 g
Calories	138.62 Kcal (580 kJ)
Calories from fat	63.43 Kcal
		% Daily Value*
Total Fat	7.05g	26%
Cholesterol	3.42mg	3%
Sodium	215.12mg	21%
Potassium	165.16mg	8%
Total Carbs	16.51g	13%
Sugars	1.83g	17%
Dietary Fiber	1.4g	13%
Protein	4.18g	20%
Vitamin C	9.9mg	39%
Iron	1.3mg	17%
Calcium	42.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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