There’s a world of wonderful flavours coming to a casserole dish near you.
Ingredients
- 1 tablespoon olive oil
- 4 chicken marylands
- 2 brown onions, cut into wedges
- 1 cinnamon stick
- 3 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 2 cardamom pods, bruised
- 4 cups Massel chicken style liquid stock
- 2 tablespoons honey
- 1 cup green olives
- 1/2 cup toasted blanched almonds
- Coriander leaves, to serve
- Steamed couscous, to serve
Method
- Step 1Preheat oven to 160°C. Heat oil in a flameproof casserole dish over high heat. Add half the chicken and cook for 2-3 minutes each side or until golden brown. Transfer to a plate. Repeat with remaining chicken. Add the onion and cook, stirring, for 5 minutes or until soft. Add cinnamon, cumin, paprika, ginger, turmeric and cardamom and cook for 1 minute or until aromatic. Return the chicken with the stock and bring to a simmer. Remove from heat.
- Step 2Bake in preheated oven, covered, for 1 hour or until chicken is cooked. Add honey, olives and almonds and stir to combine. Taste and season with salt/pepper.
- Step 3Spoon the chicken and juices among plates. Sprinkle with coriander. Serve with couscous if desired.
- Low carb
- Lower gi
Nutrition
2360 kj
Energy
34g
Fat Total
6g
Saturated Fat
4g
Fibre
44g
Protein
157mg
Cholesterol
1800.43mg
Sodium
15g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs, Food editor – Notebook:
- Image credit: (N/A)
- Publication: Taste.com.au
0