• Laura Carbery

Middle Eastern Chicken


Prep: 15 mins

Cook: 55 mins

Serves: 6 Adults

INGREDIENTS:

2 tbsp olive oil

2 red onion, finely sliced

4 garlic cloves, crushed

1 tbsp ground cumin

2 tsp paprika

1 tsp cinnamon

1 kg chicken legs/ thighs

2 red peppers, thinly sliced

50g dried apricots, roughly chopped

10-12 cherry tomatoes, halved

handful pitted green olives

400ml low salt chicken or veg stock

Turmeric Rice:

1 tbsp olive oil

1 onion, finely diced

2 cups basmati rice

2 tsp turmeric

1 tsp cumin

2 cups low salt chicken or veg stock

2 cups water

zest 1/2 lemon

METHOD:

1. In a large casserole pot, heat the olive oil over a medium heat. Add the onion and cook for a few minutes until softened. Add the garlic and spices and cook for another 2 minutes.

2. Add the chicken legs/thighs, skin-side down and cook until the skin is crisp and golden, then turn and brown on the other side.

3. Add the red peppers, apricots, cherry tomatoes, olives and stock. Place the lid on and simmer for 45 minutes until the chicken is fully cooked.

About 10 minutes before the chicken is due to be ready, start making the rice:

4. Heat 1 tbsp olive oil in a saucepan , add the onion and cook until softened.

5. Add the rice, cumin and turmeric; stir to coat.

6. Add remaining ingredients, bring to boil, cover and simmer for 10-12 minutes, or until rice is tender. Serve.

#chicken #middleeastern #babyweaning #healthydinners #easyfamilydinners #babyledfeeding #solidfoods

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© 2017 Hungry Munchkins by Laura Carbery

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