Moroccan Lemon Chicken - Next Life I'm Coming Back with Me as My Wife

Next life I want to come back with me as my wife.  Why? Well for a start, it's a dang good restaurant here at the Beach House and I am the chief cook and bottle washer.  This is a low budget and fabulous meal that serves 4. I popped this one up on Face Book last week and there were recipe requests, so here it is. I call this cooking with cans.  You can have most of this stuff in your pantry and freezer, even the garlic and onion.  Just waiting for one of those times when you have no inspiration at all and the thought of providing yet another meal for your hungry family, is enough to make you want to jump ship.  The only thing you need to buy in fresh is the coriander and hey, if you  forget that, you will be forgiven, cause it wont matter if you leave it out.  Come to think of it, I don't think it was even in the original recipe.

 
This slow cooker arrived at the Beach House last week and  it has liberated me.  Don't know about you, but I can't seem to get my act together in the mornings.  Something about naughty little kiddos dragging the chain.  So I usually find myself putting the food in this thing the night before, switching it on in the morning and not thinking about dinner again until it's ready to serve.  Heaven!!!!!!

This recipe comes out of a fabulous book called Northern Beaches Cooks, put together by a group of mum's and dads just like us......so the recipes are easy, doable and very fabulous.   I see myself as a Northern Beaches Cook and this recipe book is so me.  I cook lots out of it.  

I'm trying to get more of these types of spices into our weekly diet, as they are intense with antioxidants and other goodness, which is what I am after in my week day wonder type meals.  We seem to lose it a bit on the weekends, but I figure I at least want to eat well mid week.  

You can see I did actually put this one together in the morning as Mr Beach House, God love him, did the school run that day.  This day it was PJs until school pick up. Sooooooo nice!!!!!

We are having the left overs from this tonight, made into soup, after a bleak day on the beaches out amongst it.   

When family day falls on a cold day in Sydney you have to go with it.  Being together out in the wilderness, means we love each other a little more now than we did this morning.  We ate our sandwiches in the rain and had a laugh, which has set me up nicely for yet another week as the CEO of the Beach House.  I told Mr Beach House on the drive home, I need more excitement in my life.  Wonder what I'll come up with!!!!!!  Baby land is over for me and I want more now!!!!!

Nothing like a gourmet sanga by the grey sea, to add excitement to ones life!!!!!!! Hmmm I need to get out more!!!!

Moroccan Lemon Chicken

serves 4

1 tablespoon each of ground paprika, ground turmeric, ground cumin

10 chicken drumsticks

 tablespoons olive oil (only if cooking in a conventional oven)

1 onion sliced

2 cloves garlic crushed

1x 400g can chopped peeled tomatoes

2 cups chicken stock

1 preserved lemon cut into strips

 10 black pitted olives

salt and pepper to taste 

1 bunch flat leaf parsley or coriander chopped 

Couscous or quinoa to serve serve

If cooking in the slow cooker put all ingredients in except the parsley or coriander and cook on high for 6 hours. Add the parsley just before serving.  

Left overs tip:  Remove the chicken from the bones and break up. Reheat and serve as a soup.  Add a cup of water or two and salt to taste, if needed.  So yummy

To cook in a conventional oven

Preheat oven to 180C or 350 .

Place spices in a plastic bag.  Add chicken and toss to coat.

Heat oil in a large pan over a low heat add chicken cook until browned.  Put into your casserole dish.

Add onion and garlic to pan and cook for 3-5 minutes.  Put into casserole.  Deglaze pan with chicken stock and pour into casserole dish.

Add remaining ingredients except parsley or coriander and to casserole.  Bake for 45 minutes.  Turn chicken and cook for a further 45 minutes or until chicken is cooked.

15 minutes before serving add parsley or coriander.

Serve with cous cous. or quinoa.

Serves four.  Use the left over sauce and any chicken to make a fabulous soup by adding 1-2 cups of water to it.  I love a meal that does for 2 nights.......Doesn't take much to please me people!!!!!!

Recipe Source Northern Beaches Cooks with amendments that work for me

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