This fragrant recipe is served with warm flat bread.
In a blender, combine garlic, ginger, onion and celery until it forms a smooth paste. Set aside.
With a sharp knife, make small insitions along the top of the chicken thighs. Transfer to a large pot over a medium heat. Pour puree over the top and enough water to cover chicken. Add cumin seeds, bay leaves, chilli and a pinch of salt and pepper.
Bring to the boil and simmer for 20 minutes or until meat is tender.
Carefully transfer chicken to a oven proof baking dish. Pour remaining ingredients from pot over the chicken pieces. Drizzle with olive and oil and tranfer to a preheated oven at 180C for 15 to 20 minutes, until chicken is golden brown.
Stir through olives, coriander, parsley. Top with freshly squeezed lime juice.
Serve with warm flat bread.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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