Sunday, October 22, 2006
Slow cooked Moroccan chicken with lemon
Garlic and ginger
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 1/2 cups chicken stock
Spread the onions, garlic and ginger over the base of an casserole dish.
Cover with drumsticks and sprinkle with spices.
Pour over stock.
Bring to boil and then gently simmer for around 1 hour or until the chicken is cooked.
Slice the lemons, add to the dish and simmer for 10 minutes.
Before serving, skim off excess fat.