Poultry and Game Recipes - Moroccan Red Chicken Recipe

Ingredients

Serve 4

• 25 g/1 oz unsalted butter

• 4 chicken portions

• 1 onion, chopped

• 1 teaspoon black peppercorns, crushed

• 2 teaspoons paprika

• 1 teaspoon cumin seeds

• 5 cm/2 inch cinnamon stick

• 1 tablespoon chopped coriander

• 4 tablespoons lemon juice

• salt

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Method:

1. Heat the butter in a heavy flameproof casserole. Add the chicken, in batches, and brown evenly. Remove to kitchen paper to drain.

2. Add the onion to the casserole and fry gently until softened and translucent. Add the peppercorns, paprika, cumin and cinnamon, then return the chicken pieces to the pan.

3. Pour in enough water to just cover the chicken, cover the casserole tightly and simmer gently for about 1 hour, turning the chicken a couple of times.

4. Transfer the chicken to a warm platter. Boil the cooking juices hard until reduced by half, then strain the juices and stir in the coriander and lemon juice.

5. Season with salt to taste. Pour the juices over the chicken and serve.