Mediterranean-style chicken casserole with olives
1 onion, peeled and finely sliced
2 cloves garlic, finely chopped
15ml spoon ground coriander
juice of 1/2 lemon
5 ml salt
45 mls olive oil
5ml spoon turmeric
2cm fresh ginger, peeled and finely chopped
8 boness less, skineless chicken thighes (i use breasts chopped up instead)
1 cinimon stick (or hlaf teaspon of ground cinamon)
100g stoned kalamata olives
1 lemon cut into thick slices
pint of weak chicken stock
2 dessert spoons fresh coriander, chopped
15ml spoon cornflour, blended with 15ml water
for the couscous -
250g couscous
1 chicken stock cube made up with 400mls boiling water
10g fresh coriander
juice of half lemon
preheat the oven to 150c (gas mark 2)
Mix the onion, garlic, coriander, lemon juice, oilive oil, turmeric, and ginger together in a casserole dish. Stir in the chicken ensring it is well coated. Cover and refrigerate for 20-30 mins.
Remove from fridge, add the cinimon, pour in the stock, cover and cook for 40 mins.
Remove from oven, stir in the olives and lemons and then return to the oven for 10 more mintues.
to amke the couscous - stir in the boiling stock, and leave to stand for 5-7 mins then sir int he lemon and coriander.
take the casserole out of the oven and take some of the juice out to mix with the cornflour mixture then return to the casserole, and stir until it thickens
garnish with coriander
It is bloody lovely, but dp doesnt like it. He doesn't really like lemony food without tomatoes in it.