Victims

The weekend was spent in Edinburgh with some great friends of ours - Gordon & Di. More of that later, but for some reason yesterday, I felt like being creative in the kitchen, so this post is about that.

I e-mailed H during the day and asked what she fancied. Her response was "Moroccan".
Well, nothing like a challenge! So called off at Tesco on the way home.

So here is my take on Moroccan Chicken.

Coarsely chop a red pepper and a couple of onions. Thinly slice 2-3 cloves of garlic and a couple of red chillies (de-seed where you can)


Take some chicken portions (I used six thighs). Brown these well on all sides to seal. Fry the chopped peppers, onions etc. Add some smoked paprika.
Fry for a while.
Add about a pint and a half of chicken stock. Reduce to a simmer.
Add a tin of chick peas. Season (I also added a small sprinkle of curry powder). Add some brown rice (don't ask how much, I just judged it!).
Stir well. Remove from the heat. Place the chicken on top, bang on a lid and chuck it in the oven, 180 for about 90 mins.

Pre-oven...


Post-oven...


Plate the chicken, add some freshly torn corriander to the mix and stir well beofre plating up with the chicken.


It was very good. So much so that we're having the leftovers tonight. Gonna add some sour cream after heating it, to give it a bit of a different taste.