Moroccan Chicken

Haven’t put up a recipe for ages. So how about chicken in a slightly different style. Not Indian style per se, but can be put together in any kitchen equipped and stocked for Indian cooking. It makes a great change and focusses on the wonderful combination of chickpeas and chicken. This combo is popular in the Mediterranean regions of Europe and North Africa, where the chickpeas are used liberally in meaty stews as well as salads. Contrast this with the use of chickpeas in South Asian and Indian cuisines, where chickpeas are used as a “centrepiece” rather than an ingredient – e.g. in chole bhatura or channa masala etc. Anyway, this recipe is a Moroccan style one, so plenty of use of chillie, turmeric, cumin and coriander, but with a really fresh Mediterranean edge through the use of olives, lemon, parsley and chickpeas.


Moroccan style chicken bake with salad
(Pictures taken with my cameraphone)

Click here to learn how to prepare this tasty dish. Best eaten al fresco in your back garden whilst a semblance of summer remains.

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