Moroccan Baked Chicken with Chickpeas and Rice

Ingredients

  • salt and freshly milled black pepper
  • 2 oz (50 g) pitted green olives
  • 2 oz (50 g) pitted black olives
  • 5 fl oz (150 ml) dry white wine
  • 10 fl oz (275 ml) carton good chicken stock
  • 2 fresh chillies, halved, de-seeded and finely chopped
  • 3 cloves garlic, chopped
  • + 10 more ingredients
    • 1 oz (15 g) fresh coriander
    • 2 tablespoons olive oil
    • 2 large onions
    • 2 large yellow peppers
    • 2 small thin-skinned lemons
    • ½ level teaspoon saffron stamens
    • 1 level tablespoon coriander seeds
    • 1 level teaspoon cumin seeds
    • 6 oz (175 g) brown basmati rice
    • 4 oz (110 g) dried chickpeas

There are two ways to deal with chickpeas. The easiest is to pop them into a bowl, cover them with cold water and leave them overnight or for a minimum of 8 hours. But, if it slips your mind, what you can do is place them in a saucepan, cover them with cold water and bring them up to the boil for...

View full recipe at SpringPad

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