Moroccan Chicken is a simple dish of chicken pieces flavoured with garlic, lemon and oregano. Serve on a bed of rice or plain noodles, with a well-seasoned tomato salad.
2 fl. oz. olive oil
1 X 4½ lb. chicken, skinned and cut into serving pieces
1 medium-sized onion, thinly sliced and pushed out into rings
2 garlic cloves, crushed
1 teaspoon salt
2 teaspoon black pepper
2 teaspoon dried oregano
1 bay leaf finely grated rind and juice of large lemon
10 fl. oz. chicken stock
1 teaspoon cornflour dissolved in 1 tablespoon chicken stock m a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add half the chicken pieces and fry, turning them over occasionally with tongs, for 8 to 10 minutes, or until the chicken pieces are well browned on all sides.
With a slotted spoon, remove the chicken pieces from the casserole and set them aside to drain on kitchen paper towels.
Fry and drain the remaining pieces in the same way.
Remove the casserole from the heat
Moroccan Chicken is a simple but ap-petizing dish with lemon and oregano. and pour off all but 2 tablespoons of the oil.
Add the onion and garlic and return the casserole to the heat. Fry the onion, stirring occasionally, for 6 to 8 minutes, or until it is golden brown. Stir in the salt, pepper, oregano, bay leaf, lemon rind and juice and the chicken stock.
Bring the liquids to the boil, stirring constantly. Return the chicken pieces to the casserole.
Cover the casserole and reduce the heat to low. Simmer for 1 ½ to 2 hours, or until the chicken pieces are tender.
Remove the casserole from the heat. With a slotted spoon, remove the chicken pieces from the casserole and transfer them to a warmed serving dish. Keep the chicken hot while you finish the sauce.
Strain the liquids in the casserole into a small saucepan. Using the back of a wooden spoon, press down on the vege-tables and seasonings in the strainer to extract all the juices. Discard the contents of the strainer.
Stir in the cornflour mixture. Set the pan over moderate heat and cook the sauce, stirring constantly, until it is thick and smooth.
Remove the pan from the heat. Pour the sauce over the chicken pieces and serve immediately.