Eatslim Moroccan Chicken Casserole with Preserved Lemons

Main Meal

Serves 4

1 protein | 1 fat, 1 vegetable | 1 grain/starchy carb | ½ dairy protein

Ingredients:

• 8 chicken pieces
• 1 Tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 large onion, thinly sliced
• 3 heaped tsp Eatslim Moroccan Spices
• 8 button mushrooms, halved
• 200g dried red lentils, rinsed in cold water
• 3 tomatoes, cut into quarters
• 2 tsp fennel seeds
• 1 glass dry white wine
• 750 ml chicken stock
• Handful of fresh coriander leaves, chopped
• Salt and black pepper
• 3 pieces of preserved lemons, rinsed in cold water
• 1 cup natural yoghurt

1. Heat oven to 200˚ C.  Score chicken pieces and place in deep sided frying pan with olive oil.  Cook for 5 minutes over moderate heat or until chicken is nicely browned on all sides.
2. Add garlic, onion and Eatslim Moroccan Spices and turn chicken in mixture for 1 minute over heat. Remove chicken and set aside.
3. Add mushrooms, red lentils, tomatoes and fennel seeds to pan and fry, stirring for 1 to 2 minutes. 
4. Add wine, chicken stock and half the coriander and bring to the boil.  Season with salt and pepper.  Take off heat.
5. Place chicken pieces in base of oven-proof casserole dish and cover with mixture from frying pan.  Remove flesh from the rinsed preserved Lemons and cut rind into thin slices, add to casserole and stir.  Cook in oven with lid on for 30 minutes. 
6. Just before serving, stir in half the natural yoghurt.
7. Serve with a dollop of yoghurt and sprinkle with remaining chopped coriander.