Moorish Chicken Casserole
9,2 / 10
1 hr 10 min.
- ⅜ cup olive oil
- 4 Chicken thigh
- 2 cloves garlic cloves (finely chopped)
- 2 red peppers (cut into chunks)
- 1 tsp ground Cumin
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 cups canned chickpeas (drained)
- ⅔ cup green Olives (pitted)
- ½ cup whole almonds
- 1 ⅔ cups chicken stock
- ¼ cup preserved lemons (thinly sliced)
- 1 Tbsp thyme (finely chopped)
In a large casserole dish, heat 50ml of the olive oil over a medium-high heat. Season the chicken thighs and sear until golden all over. Remove from the dish and reserve to one side.
Add the chopped garlic, peppers, ground cumin, paprika, cayenne pepper and a little salt to the dish. Cook for 2-3 minutes and then add the chickpeas. Add the chicken thighs back to the dish at this point along with the olives and almonds.
Cover the mixture with the chicken stock and bring to the boil before lowering to a gentle simmer and covering. Simmer for 35-40 minutes until the chicken is tender and cooked. 5 minutes before the chicken is cooked, add the preserved lemon and chopped thyme, stirring well. Season to taste and serve in the casserole dish immediately.