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Moroccan Chicken Bake Recipe

   
 

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     Moroccan Chicken Bake

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   1 hour
Wine/Beverage
Recommendations
  Chardonnay

Ingredients
1 Chicken braai pack (8 pieces)
Milled Salt and Pepper
Olive Oil, for frying
1 Onion, diced
1 Tbsp (15ml) Chicken Spice
1 Tbsp (15ml) ground Cumin
1 tsp (5 ml) ground Cinnamon
1 can (410g) chopped, peeled Tomatoes
1 can (410g) Chickpeas, drained
 
3/4 cup (180ml) Chicken Stock
2/3 packet (300g) Baby Marrows, sliced
Fresh Coriander, for serving

Instructions
Preheat oven to 190°C. Heat oil in a pan and fry chicken until well browned. Set aside.
Fry onion until soft, add spices and cook for another minute. Add tomatoes, chickpeas and stock. Season.
Place chicken in an ovenproof dish, pour over tomato mixture and bake for 20 minutes. Add baby marrows and bake for another 10 to 20 minutes, or until sauce has thickened and chicken is cooked through.
Garnish with coriander and serve.
Serving Suggestions
Serve with rice and vegetables.


Originally Submitted
6/24/2010





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