This Moroccan classic takes on a Dorset twist
with the addition of the zesty Stinger Nettle
ale in the marinade. Serve with Couscous or
rice. Serves 4-6
Method:
Rub the chicken pieces with the chermoula
spice mix, then stir in 1/4 bottle Stinger Ale.
Marinate for at least 4 hours or overnight.
Heat the olive oil in a thick bottomed frying
pan and brown the chicken on all sides.
Remove the chicken, then add the onions to
the oil and fry until golden. Add the chopped
garlic and tomatoes together with the saffron
and bay leaves. Transfer the onion mixture
and the chicken to a Tagine or deep casserole,
add the chilli, coriander, parsley, seasoning
and the remaining 1/4 bottle of Stinger Ale.
Cook in a slow oven (Gas 3, 150 ºC) for 1.5
hours. Remove from the oven, and stir in the
olives and the quartered lemons. Serve
immediately.
Ingredients:
One chicken, cut into 8 portions
2 tbsps olive oil
2 tbsp chermoula spice (cumin, turmeric)
2 bay leaves
1/2 bottle River Cottage Stinger Ale
4 garlic cloves chopped
2 onions, thinly sliced
pinch saffron
4 tomatoes, chopped
1 chilli, chopped (optional)
1 pkt chopped coriander
1 pkt chopped flat leaf parsley
salt and pepper
100g green Spanish olives
3 lemons quartered
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 5153 |
1231 |
141 |
32 |
55 |
10 |
2.7 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Wyndhams Fine Foods
The Smokery
Moorbath farm
Bridport, Dorset
DT6 6HW
 |
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