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Moroccan chicken

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  • 2 tbs plain flour
  • 700g chicken thigh, cubed
  • 2 tbs olive oil
  • 1 large red onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 cm x 2 cm ginger, grated
  • 1 tbs paprika
  • 1 tbs turmeric
  • 1 x 400g can chickpeas, drained
  • 500ml (2 cups) Campbell’s Real Stock – Chicken No Added Salt
  • 2 tbs of fresh coriander roughly chopped
  • 1 long red chilli, sliced
  • Zest of 1 lemon

Method

  1. Dust chicken in flour.
  2.  Heat oil in a medium sized saucepan and brown chicken in batches until golden. Remove and set aside.
  3.  Add onion, garlic, ginger, paprika and turmeric cook for 1-2 mins. Return chicken to the pot and add chickpeas.
  4.  Add Campbell’s Real Stock and cook for 25 mins.
  5.  When cooked and ready to serve add lemon zest, chilli and chopped coriander and stir in to the chicken dish.
  6.  Serve with green salad and rice.

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