- 4 halved chicken marylands
- extra virgin olive oil
- 2 cloves finely chopped garlic
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp ground cumin
- cracked black pepper
- 1 small, very finely sliced unpeeled lemon
- 2 chopped onions
- 1/2 tspn ground turmeric
- 1 cup of water
- 2 small peeled and thinly sliced carrots
- 3/4 cup frozen peas
- salt flakes
- 8 halved and pitted fresh dates
- 1/2 cup coriander leaves
Place 4 halved chicken marylands in a large, shallow dish and add 3 tbsp extra virgin olive oil,
2 cloves finely chopped garlic, 1 tsp ground ginger, 1 tsp paprika, 1 tsp ground cumin and cracked black pepper. Add 1 small, very finely sliced unpeeled lemon and toss to coat. Rest, covered, in the fridge for 10-15 minutes.
Pre-heat oven to 200C.
Heat 1 tbsp extra virgin olive oil in a large ovenproof dish and add 2 chopped onions. Stir over medium heat for 2-3 minutes, add 1/2 tspn ground turmeric and 1 cup of water, and stir. Place chicken pieces, lemon and juices on top of onion, turn to coat and bake covered for 20 minutes.
Add 2 small peeled and thinly sliced carrots and cook for a further 10 minutes.
Add 3/4 cup frozen peas, salt flakes and 8 halved and pitted fresh dates and return to oven for 5-8 minutes or until chicken is cooked.
Serve chicken and vegetables with juices poured over them. Scatter with 1/2 cup coriander leaves and serve with couscous or mash and a watercress salad.
- Main Ingredients - Chicken
- Cuisine - Moroccan
- Course - Main-course