Moroccan Chicken Bake

Here is the recipe

 

Serves 4

• 1 pack chicken braai pack (8 pieces)
• Salt and pepper to season
• Olive oil to fry the chicken in
• 1 Onion diced
• 1 Tbsp Chicken spice
• 1 tsp cinnamon
• 1 Tbsp cumin ground
• 1 can peeled tomatoes chopped
• 1 can chickpeas
• 3/4 cup chicken stock
• 300g baby marrows

Method:

1. Preheat oven to 190°C
2. Season chicken
3. Heat oil in a pan and fry the chicken till well browned
4. Set aside the chicken
5. Fry onion till soft and add the spices and cook for 1 minute
6. Add the tomatoes, chickpeas and stock cook through
7. Place the chicken in an oven proof dish and pout the tomato mix over and bake for 20 minutes
8. Add the baby marrows and continue to cook for a further 10 – 20 minutes till the sauce has thickened and the chicken is cooked through
9. Garnish and serve with couscous.

 

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