Moroccan Chicken by Chef Tahir at Chaska Pakanay Ka

Ingredients:

• 125 gm mozzarella cheese
• 1 packet kolson lasagne sheet
• 500 grm chicken with bones
• 1 medium onion sliced
• 2-3 clove garlic crushed
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper crushed
• 1/4 tsp red chilli powder
• 1 tsp cumin seed powder
• 1/4 tsp cinnamon powder
• 1 tsp ginger crushed
• 2 cup chicken stock
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 cup olives

Method:

1. Heat oil in pan, fry onion till starts to light golden brown from edges.
2. Add garlic, ginger and chicken fry for few minutes.
3. Add all spices, lemon zest and 2 cup chicken stock and cook until chicken is done and becomes a thick gravy.
4. At the end add lemon juice and olives, covered pan for few mints.
5. Shred the chicken and discard bones and mix with gravies
6. To assemble lasagne, lightly oil an ovenproof serving dish (30 x 20cm).
7. Spoon over a third of the sauce, and then cover with lasagne sheets.
8. Drizzle over about one quarter of the sauce. Repeat until you have 3 layers of pasta.
9. Cover with the remaining half quantity of sauce, making sure you can’t see any pasta poking through.
10. Tear the mozzarella into thin strips, and then scatter over the top.
11. Bake for 45 mints until the top is bubbling and lightly browned.