Parenting Australia

MOROCCAN CHICKEN CASSEROLE

1-teaspoon olive oil

1 large onion, sliced

2 cloves garlic, crushed

2 teaspoons Moroccan seasoning

1-teaspoon ground turmeric

2 strips lemon rind

1 tablespoon lemon juice

1 x 400g can diced tomatoes

1 x 300g can chickpeas, rinsed, drained

2 tablespoons sliced black olives

Fresh herbs and lemon rind to garnish

1. Remove fat from chicken; cut chicken into large pieces. Heat oil in a large, non-stick pan; add chicken, in batches, cook until browned all over. Drain on absorbent paper.

2. Add onion, garlic, seasonings to same pan; cook, stirring, until onion is soft. Return chicken to pan with rind, juice and undrained tomatoes. Bring to boil; simmer, covered, for about 30 minutes, or until chicken is tender.

3. Stir in chickpeas and olives; simmer, uncovered, for about 10 minutes, or until sauce is slightly thickened. Delicious served with couscous.

Serves 4

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