Moroccan Chicken with Cauliflower puree

  

Last week the Mr went for a visit to Melbourne, sans me and the kids, and I actually managed to get myself organised before he left to make up a pot of this Moroccan Chicken so I could feed myself and the smalls without having to cook while he was away.

I love this meal, it is adapted from Jane Kennedy: Fabulous Food, Minus the Boombah.  My additions, to bulk out the meal, are lentils and broad beans, which makes this a very filling and substantial meal.  The Cauliflower puree is optional, and it will go perfectly with any casserole and is particularly yummy with roast lamb.

you will need:

700 grams skinless chicken thighs, fat trimmed and left whole

1-2 tablespoons of Herbies Chermula mix

a good squeeze or two of lemon juice

mix the chicken thighs, Chermula and lemon juice together and leave for 10-15 min for the flavour to infuse.

In a large stove top casserole pot, fry together:

1 sliced red onion

3 cloves of sliced garlic

1 large knob of ginger, grated (I use a microplane grater)

in a splosh of olive oil, for about 5 min being careful that it does not burn 

next chuck in the chicken thighs and the marinade and fry for another 5 mins.

Then add:

5 cups of water (or chicken stock if you have it), 

1 cup of dried French lentils (you can find them with the other pulses at Coles),

one packet of frozen broad beans (fresh would be fab if you have them!), defrosted and outer shells removed,

one finely sliced lemon, 

1/2 cup of green olives

1 cinnamon stick

pop the lid on and simmer for about an hour.

Close to serving time, chop up half a cauliflower and steam.  Puree while still hot in a food processor (I use my mini) with 1 tablespoon of butter, 1/2 clove of garlic, salt and pepper and enough milk to make a puree.

Serves about 6-8, or in our house of two adults and two smalls, one meal tonight and one for another!

Bon appetit!

Trace xx