Chicken with coriander and lemon (The Moroccan Collection, Hilaire Walden)

4 chicken breasts grated rind and juice of a lemon seeds from 6 cardamom pods, roasted and crushed 1 1/2 teaspoons of ground cumin 1 1/2 teaspoons of ground coriander 1 garlic clove crushed 2 tablespoons olive oil 1 onion finely chopped 450 ml (3/4 pint) chicken stock bunch of coriander salt and pepper rice or bread to serve

1. Put the chicken breasts into a shallow glass or pottery bowl.  Pour over the lemon rind and juice then add the cardamom, cumin, coriander and garlic.  Cover and refrigerate for 24 hours, turning occasionally.

2. Heat the oil in a large, flameproof casserole.  Add the onion and cook until translucent.  Arrange the chicken on the cooked chopped onion.  Rinse the bowl with some of the stock and pour over the chicken.  Add the remaining stock and the coriander and season with salt and pepper.

3. Heat to simmering point then cover the casserole and poach the chicken, turning it over twice, for about 40 minutes until the juices run clear when the thickest part is pierced with the point of a sharp knife.

4. Remove chicken to a warmed serving platter, boil the cooking juices if necessary to concentrate them, then serve with the chicken, accompanied by rice or bread.

Serves 4

printed from www.maroque.co.uk