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|2 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|2 cups||Chicken stock|
- Preheat oven to 180°C. Heat olive oil in a large frying pan and gently cook crushed garlic cloves and chopped onion until just tender. Transfer the onion and garlic to a large casserole dish.
- Combine the ground ginger, cumin, smoked paprika, salt and pepper and rub into the chicken pieces.
- Brown the chicken pieces in the frying pan in batches and once they are golden on both sides, add to the casserole.
- Add the cinnamon, lemon juice and rind of 1/2 of lemon, olives and chicken stock. Cover and cook for 1 hour.
Serve garnished with parsley and coriander and with a side of couscous.