Moroccan Chicken

This spicy Moroccan Chicken is served with lasagna pasta. Moroccan Chicken is very juicy and tender. You can serve Moroccan Chicken in festive seasons. Also, you can make some spicy sauce condiments with Moroccan Chicken. Moroccan Chicken is very tasty to have in dinner.
Moroccan Chicken is loved in every season. You can have Moroccan Chicken in every season of your choice. Moroccan Chicken is a very nutritious diet. One should definitely try this recipe for Moroccan Chicken.
Moroccan Chicken is very healthy. Moroccan Chicken has fewer ingredients than other barbeque or lasagna recipes. You can serve it in front of guests. Moroccan Chicken is very presentable. Moroccan Chicken has a very nice color and texture. Hope you like the recipe for Moroccan Chicken. Thank you. Hide

Recommended By Chef

To Prep

To Cook

Servings

1988 Views 0 Comments

Recommended By Chef	To Prep
To Cook	Servings
1988	0

Ingredients

125 gm Mozzarella cheese
1 packet kolson lasagne sheet
500 grm Chicken with bones
1 medium onion slIced
2-3 clove Garlic crushed
4 tbsp olive Oil
1 tsp Salt
1/2 tsp black pepper crushed
1/4 tsp red Chilli powder
1 tsp cumin seed powder
1/4 tsp Cinnamon powder
1 tsp Ginger crushed
2 cup Chicken stock
2 tbsp Lemon juIce
1 tsp Lemon zest
1/4 cup olives

How to make Moroccan Chicken

METHOD:

Heat oil in pan, fry onion till starts to light golden brown from edges.
Add garlic, ginger and chicken fry for few minutes.
Add all spices, lemon zest and 2 cup chicken stock and cook until chicken is done and becomes a thick gravy.
At the end add lemon juice and olives, covered pan for few mints.
Shred the chicken and discard bones and mix with gravies
To assemble lasagne, lightly oil an ovenproof serving dish (30 x 20cm).
Spoon over a third of the sauce, and then cover with lasagne sheets.
Drizzle over about one quarter of the sauce. Repeat until you have 3 layers of pasta.
Cover with the remaining half quantity of sauce, making sure you can’t see any pasta poking through.
Tear the mozzarella into thin strips, and then scatter over the top.
Bake for 45 mints until the top is bubbling and lightly browned.

Posted By: Tazeen Hassan, Karachi

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