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moroccan chicken with flatbreads

moroccan chicken with flatbreads

Photograph taken with my mobile phone

Photograph taken with my mobile phone

I made this hearty Morrocan chicken and flatbreads on Expresso this morning. The Moroccan flavours with the lemon provides a heavenly taste. The flatbreads are really easy to make and together it is a perfect winter weekend dish.
Photograph taken with my mobile phone

Photograph taken with my mobile phone


Moroccan chicken with flatbreads
3 large, garlic cloves, peeled, roughly chopped
2.5 ml salt
2.5 ml smoked paprika
2.5 ml normal paprika
5 ml turmeric
5 ml ml cumin seeds
2.5 ml cinnamon (optional)
25-30 ml olive oil
6 large chicken thighs
25 ml olive oil
2 onions, peeled, roughly chopped
1 lemon, cut in half, thinly sliced
salt
black pepper
20 green olives, pits removed
handful fresh coriander, roughly chopped

Method
Crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive to make the paste runny enough to pour, but thick enough to coat the chicken. Place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible. Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Season with salt and black pepper, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Season again. Add the olives and fresh coriander and serve.

Flatbreads
350 g self-raising flour , plus extra for dusting
salt
1 teaspoon baking powder
350 g natural yoghurt

Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball). With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.