Fancy doing something a little different with chicken, why not add some spicy Moroccan flava! I found a couple of recipes online and kinda fused them together to create this easy flavoursome teatime delight!

Ingredients

• olive oil for cooking
• 8 chicken thighs/4 chicken breasts (whichever you prefer)
• 3 garlic cloves (chopped)
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp paprika
• 1 onion (chopped)
• cinnamon stick
• 1 tsp sugar
• salt n pepper for seasoning
• 400g chopped tomatoes
• 650ml chicken stock
• 50g red lentils

For the rice

• 400g brown rice
• big dod of butter
• juice of 1 lime
• 1-2 tbsp of fresh parsley chopped
• salt n pepper to seasoning

Prep: 15mins    Cooking Time:  1 1/2 hour   Serves: 4

1. Preheat your oven to 180 degrees
2. If using chicken breasts instead of thighs chop them in half/into thirds so you have big chunks
3. Chop your garlic up finely add to a bowl with all the spices
4. Cover the chicken in a couple of tbsp of olive oil then rub all the spices & garlic into the chicken
5. Heat up an oven proof casserole dish with some olive oil and add the chicken pieces just to brown each side, then remove the chicken and put to the side
6. Add more olive oil and fry the onions for about 5 mins
7. Added the chopped tomatoes, chicken stock, lentils, sugar, seasoning & cinnamon stick and bring to the boil
8. Then add the chicken pieces and place in the oven for an hour and a half
9. FOR THE RICE: 30mins before the chicken is ready bring a pot of salted water to the boil then add the rice
10. Once cooked, drain and return to the pot with a dod of butter, juice of a lime, chopped parsley and seasoning and stir and place in a bowl for serving
11. Serve up the bowl of rice and the casserole dish of moroccan chicken to the table

Now tuck in and enjoy either on its on or with some crusty bread, nomnomnom!