Got some chicken breasts that I want to cook for tomorrow so plenty of time to marinade. Got usual store cupboard ingredients but not much fresh - got soy, worcester, tabasco, olive oil, wine vinegar, half bottle of white wine, lemon juice, eggs, various herbs/spices, garlic plus some other stuff. Any ideas?
Do you have olives? if so, this recipe is really nice and easy to make, and is all cupboard ingredients. I think it would work with peppers instead of olives too, and I add a bit of wholegrain mustard for extra flavour.
Mediterranean-Style Chicken Casserole with Olives
Prep and cook time: 1 to 2 hours
for the chicken:
1 onion, peeled and finely sliced
2 cloves garlic, peeled and finely chopped
15ml spoon ground coriander
juice of ½ lemon
5ml spoon course sea salt
3 x 15ml spoons olive oil
5ml spoon ground turmeric
2cm fresh root ginger, peeled and finely chopped
8 boneless, skinless chicken thighs
1 cinnamon stick, broken
100g Kalamata olives, stoned
2 preserved lemons, alternatively cut 1 small lemon into thick slices
1 chicken stock cube made up to 500ml with boiling water
2 x 15ml spoons fresh coriander, roughly chopped
15ml spoon cornflour, blended with 15ml spoon water
For the chicken:
Preheat the oven to 150°C, 300°F, gas mark 2.
Mix the onion, garlic, coriander, lemon juice, olive oil, salt, turmeric and ginger together in an ovenproof casserole dish. Stir in the chicken thighs ensuring that they are well-coated in the marinade. Cover and refrigerate for 20-30 minutes.
Remove the chicken from the fridge and add the broken cinnamon stick, pour in the stock, cover and cook in the oven for 40 minutes.
Remove from the oven, stir in the olives and preserved lemons and continue to cook for a further 10 minutes.
Take the tagine out of the oven and remove the cinnamon stick. Pour some of the tagine juices into the cornflour mixture and blend together, then stir back into the tagine. Stir until the juices thicken.
Oh, I make a "moroccan" marinade with pounded-up garlic, lemon juice, and a bunch of spices: cumin, coriander, tumeric, chili powder. It only really needs marinading for a few hours, then you drizzle some oil, bake it at 200C for half an hour (I guess? if breasts are boneless? I normally work with thighs)
Have done the lemon juice, olive oil, garlic and a tinsy bit of wine that I didn't drink . Its in the fridge now so will be for tonight. Got more chicken in the freezer so will try the others out soon. Thanks all.