moroccan chicken with brown basmati rice and olives

Ingredients:

8 drumsticks/thighs/breasts
4 oz (110 g) dried chickpeas
1/4 to 1/2 cup dried green lentils
2 to 3 carrots, chopped or sliced
6 oz (175 g) brown basmati rice
2 fresh chilies, halved, de-seeded and finely chopped
1 teaspoon (5 ml) cumin seeds
1 tablespoon (15 ml) coriander seeds
2 bunches fresh cilantro
2 lemons (one for squeezing and 1/2 to 1 for slicing)
2 yellow bell peppers (or a mixture - I used yellow and orange)
2 large onions, peeled and cut into medium-size pieces
3 to 4 cloves of garlic, peeled and chopped
10 fl oz (275 ml) carton chicken stock (or 15 oz/440 ml if not using wine)
5 fl oz (150 ml) dry white wine
4 oz (100 g) olives (green, black, or kalamata)
2 tablespoons (30 ml) olive oil
Notes: You could use canned chickpeas and lentils if you are short on time.

Place the chickpeas in a bowl, cover with cold water and soak overnight or for about 8 hours. Alternatively, place the chickpeas into a saucepan, cover with cold water and bring to a boil for 10 minutes. Turn off the heat and let them sit for three hours. When you are pulling the other elements of this recipe together you will need to simmer the chickpeas for 20 minutes or until they are tender, regardless of which method you use. In a hurry? You could use a medium-sized can of chickpeas. Add the lentils for the last ten minutes of the cooking time. Both the lentils and chickpeas will have more cooking time when the entire dish cooks further in the oven.

Chop the garlic cloves, set aside. Slice 1/2 to 1 whole lemon. Set aside. Slice the chilies in half, deseed and chop. Set aside. Measure the rice. Rinse well and set aside

Place a small saucepan or frying pan over medium heat and add the coriander and cumin seeds. Toss them around for approximately 3 to 4 minutes until they start to change colour. Transfer them to a pestle and mortar and crush them coarsely.

Season the chicken breasts, legs or thighs. Place 1 tablespoon (15 ml) of olive oil in a saucepan, Dutch oven or flameproof casserole of your choice, over medium high heat. When it's hot, add the chicken and brown on all sides. Remove the chicken and set aside.

While the chicken is browning, slice the peppers in half. Remove the seeds and pith. Slice the halves into large pieces. Slice the onions in pieces about the same size as the peppers.

Heat 1 tablespoon (15 ml) of olive oil in the same saucepan, Dutch oven or flameproof casserole dish as you used for the chicken. When this is hot again, add the onions and peppers and cook them until soft, about five minutes. Turn the heat to medium.

While the peppers and onions are cooking, slice the tops of the cilantro off and set aside. Finely chop the stalks. Add the stalks to the peppers and onions.

If you will not be cooking this in the oven with the same casserole dish you used for the stovetop cooking, transfer the peppers, onions and cilantro stalks to the dish that will be going into the oven now.

Add the garlic, chilies, coriander and cumin, chickpeas and rice. Stir thoroughly.

Squeeze the juice of 1 lemon into a bowl or measuring cup. Pour into the casserole dish with the other ingredients, using a colander to catch the pits.  Add the stock and wine (if using). Stir well. Add the lemon slices and olives (sliced or whole) on top. Place the chicken on top.

Cover with a lid and place in the preheated oven for one hour (or until the rice and chick peas are tender). Remove from oven and add the cilantro leaves on top. Serve.

From the taste traveller