Well, he’s at it again! My friend John has been busy devising some new recipes.
A few weeks ago, I was treated to a lovely lunch at Palm Beach. It’s certainly a beautiful spot on the northern beaches of Sydney, perfect for a lazy summer lunch.
John’s new creation was Moroccan Chicken, a simple dish full of flavour that’s easy to put together.
You can make the dish super simple by using a good quality store bought Moroccan paste.
Here’s the recipe. It feeds 4 people. You could easily up the quantities if you’re feeding a crowd.
1.2 kilos chicken thighs (about 300g each)
3 tablespoons extra virgin olive oil
1 tablespoon Moroccan Paste (Charmaine Solomon’s Moroccan Spice Blend is available in Australia)
400g Roma tomatoes cut in half (any smallish tomatoes will do)
4 large sprigs rosemary
4 slices prosciutto
4 lemon slices
Sea salt and freshly ground black pepper
Put the chicken thighs in a large bowl and add 2 tablespoons of extra virgin olive oil and the Moroccan paste. Mix everything together, making sure the chicken is well coated with the paste.
Cover and leave to marinate in the fridge for several hours or overnight.
Remove from the fridge and transfer to a baking dish and scatter the tomato halves on top of the chicken.
Pour the remaining tablespoon of extra virgin olive oil over the dish. Lay the prosciutto slices on top, with the slices of lemon and the rosemary sprigs. Sprinkle with sea salt and black pepper.
Cover the dish with aluminium foil bake at 200 degrees C, 180 degrees C fan for 30 minutes. Uncover the dish and bake for further 10-15 minutes or until the prosciutto is crisp and the chicken thighs are cooked.
Serve with couscous, crusty bread, a big green salad and a nice glass of something cold!