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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (257g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons coriander leaves |
||
| Calories 378 | ||
| Calories from Fat 224 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 13.7g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 118mg | 39% | |
| Sodium 591mg | 24% | |
| Potassium 484mg | 13% | |
| Total Carbohydrate 10.9g | 3% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 2.5g | ||
| Protein 29.5g | 58% | |
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Moroccan Chicken
By: Chef floWer
Aug 31, 2006
If you enjoy lemon flavours then you may like this dish. I tried it with chicken breast but I always come back to drumsticks as it adds a lot of flavour into the dish. I normally remove the skin from the drumstick as I watch our families fat intake but feel free to leave it on. It’s hard for me to regularly find coriander so unless I can I just leave it out. Baking time can varies depending the size/thickness of the drumsticks. I normally bake them between 1.5 hours to 1 hour 45 minutes. This recipe comes from a book called 'Meals Without Red Meat' by Simon and Allison Holst.
SERVES 4
Ingredients
- 1 large onion
- 3-4 garlic cloves
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 lemon, juice of, fresh
- 8 pieces chicken drumsticks
- 1 fresh lemon, cut lengthways into eighths
- 15-20 black olives
- 2 tablespoons coriander leaves
Directions
1
Chop the onion and garlic finely, using a food processor, (if avaiable). Add the next seven ingredients (olive oil, tomato paste, ground cumin, ground paprika, ground ginger, salt and lemon juice) and mix to a thick paste.2
Place the chicken in a shallow casserole dish and cover with paste mixture. Turn the chicken pieces, ensuring they are evenly coated with the mixture. Add the remaining lemon, cut lengthways into eighths, and the olives.3
If possible, allow to stand for 1-2 hours (or overnight in the fridge). Bake at 180oC for 1 hour, covered loosely for the first 30 minutes, then uncovered.4
Serve with plain rice or spicy pilaf.5
Sprinkle coriander once the dish has been served in single serving plates.6
Variations: For a less lemoney flavour use strips of lemon rind instead of lemon wedges. Replace lemon wedges with the skin of one preserved salted lemon, if availabe.
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- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
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Featured Reviews for This Recipe
From: MarthaStewartWanabe
On Apr 13, 2008
Hello, Recipe Swap #15 buddy! Excellent recipe! My hubby and I loved the combination of flavors and the aroma that filled the house while it roasted. We thought the lemon wedges and chopped fresh coriander were a nice flavor compliment to the dish as well as a nice finishing touch for presentation. I served this dish with my lemon-roasted asparagus and plain brown rice. What a pretty plate! Thanks for a keeper!
From: PaulaG
On Feb 13, 2008
What a wonderful main dish and so attractive to serve. The chicken is very moist and tender. The prep work on the dish was done this morning before going to work and then placed in the fridge. It was placed in the oven when I got home and within about an hour dinner was on the table. There was plenty of sauce to spoon over the cooked chicken that was served on top of steamed white rice.
From: bigbadbrenda
On Aug 26, 2007
mmmmm good wonderful and easy to make.I served it with Couscous and stirfried cauliflowrer, onions and mushroms.
From: poo235
On Mar 29, 2007
Wow, this was wonderful. I loved the blend of lemon and spices! The olives complement the spice/lemon flavor perfectly. I did use boneless-skinless chicken breasts, which I butterflied and marinated overnight (also cooked for less time since thinner, about 30 minutes at 350F). Though I am sure that drumsticks would be more flavorful, this was still great. I will definitely make this again! Thanks Chef floWer!
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