Moroccan chicken

Name: Moroccan chicken
Yield: 4 portion(s)
Ingredients: Oil; Pepper; Salt; 0.5 tsp Saffron threads; 1 Lemon; 1 tbsp Toasted and crushed coriander seeds; 1 tsp Cumin seeds; 1 Thin skin of lemon (like Cyprus); 1 Carved chicken 1500-2000 grams; 1.5 dl Dry white wine; 110 g Brown basmart iris; 170 g Chickpeas soaked overnight; 2 Udkernede and chopped green chilies; 2 Yellow peppers; 2 packages Coriander; 2 Large chunks of onion; 3 clove Finely chopped garlic; 3 dl Chicken Fund; 50 g Black olives

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Moroccan chicken

		Oil
		Pepper
		Salt
0.5	tsp	Saffron threads
1		Lemon
1	tbsp	Toasted and crushed coriander seeds
1	tsp	Cumin seeds
1		Thin skin of lemon (like Cyprus)
1		Carved chicken 1500-2000 grams
1.5	dl	Dry white wine
110	g	Brown basmart iris
170	g	Chickpeas soaked overnight
2		Udkernede and chopped green chilies
2		Yellow peppers
2	packages	Coriander
2		Large chunks of onion
3	clove	Finely chopped garlic
3	dl	Chicken Fund
50	g	Black olives

Instructions for Moroccan chicken

To prepare the Moroccan chicken recipe, please follow these instructions:

Shock saffron threads finely in a mortar and pour the lemon juice over it. Cut the chicken up into 8 pieces and save skin and etc that can be used to fund. Rub the chicken pieces in salt and pepper and brown them in the hot oil.

Roast the peppers and onions and add the coriander seeds, cumin seeds, chillies, garlic and stems from the cilantro leaves and mix it well. Now add the macerating chickpeas along with rice, chicken stock and white wine. Finally met the lemon in with the black olives. Put the chicken pieces on top and set the right 1 hour in a hot oven 180 degrees. When the Court has finished decorating the there with coriander leaves.

Moroccan chicken

Ingredients for Moroccan chicken

Instructions for Moroccan chicken

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