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Recipe

Moroccan Baked Chicken with Chickpeas and Rice (An adaption of a Delia Recipe)1 x 3 - 4 lb (1.5-2 kg) chicken, jointed in 8 pieces or 8 drumsticks and thighs 4 oz (110 g ) dried chickpeas6 oz (175 g) brown basmati rice2 fresh chillies, halved, de-seeded and finely chopped1 rounded teaspoon cumin seeds1 level tablespoon coriander seeds teaspoon saffron stamens2 x 15 g packs (or 1 oz) fresh coriander2 small thin-skinned lemons 2 large yellow peppers2 large onions3 cloves garlic, chopped10 fl oz (275 ml) carton good chicken stock5 fl oz (50 g) pitted black olives5 fl oz (50 g) pitted green olives2 tablespoons olive oilSalt and freshly milled black pepperWide, shallow flameproof casserole with a domed lid, about 9 inches (23 cm) across the base. Failing that, use a flameproof casserole of 5-pint (3-litre) capacity.Preheat the oven to gas mark 4, 350 OF (180 OC).Pop the chickpeas into a bowl, cover them with cold water and leave them overnight or a minimum of 8 hours. Failing that, place them in a saucepan, cover them with cold water and bring them to the boil for 10 minutes. Then turn off the heat and let them soak for 3 hours. Either way, when you want to start making this recipe, the chickpeas need to be simmered for 20 minutes or until tender.While they’re simmering, place a small frying pan over direct medium heat, add the cumin and coriander seeds and toss them around in a hot pan for about 2-3 minutes or until they start to dance and change colour. Then remove the seeds to a pestle and mortar, crush them coarsely and transfer them to a plate. Next crush the saffron stamens to a powder with the pestle and mortar, then squeeze out the juice of 1 of the lemons and add it to the saffron, stirring well.Then prepare the chicken by seasoning the joints with salt and pepper, and slice the peppers in half, remove the seeds and pith and cut each half into 4 large pieces. The onions should be sliced roughly the same size as the peppers. Now heat 1 tablespoon of the olive oil in the flameproof casserole and when it is really hot, brown the chicken pieces on all sides - don’t overcrowd the pan, it is best to do it in 2 batches.After that remove the chicken pieces to a plate, then add the second tablespoon of oil and turn the heat to its highest setting. When the oil is really hot add the peppers and onions and cook them in the hot oil, moving them around until their edges are slightly blackened - this should take about 5 minutes -then turn the heat down. Strip the coriander leaves from the stalks, wrap them in a piece if cling-film and keep them in the fridge. Then chop the coriander stalks finely and add these to the peppers and onions along with the garlic, chillies, crushed spices, the chickpeas and rice, giving everything a good stir to distribute all the ingredients.Season will with salt and pepper, then combine the lemon and saffron mixture with the stock and wine, pour it all into the casserole and stir well. Cut the remaining lemon into thin slices and push these well into the liquid. Now scatter the olives in and finally place the pieces of chicken on top of everything. Cover with a tight-fitting lid and place in the pre-heated oven for 1 hour or until the rice and chickpeas are tender. Then just before serving scatter the coriander leaves on top, and serve straight away on warmed serving plates.

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