Sunday, October 22, 2006

Slow cooked Moroccan chicken with lemon

Chicken drumsticks
1 onion
Garlic and ginger
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 1/2 cups chicken stock
2 lemons

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.

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