Moroccan Chicken Lasagna by Chef Tahir Chaudhry

Ingredients:

• Mozzarella cheese 125 gm
• Kolson lasagna sheets 1 packet
• Chicken with bones 500 gm
• Onion sliced 1 medium,
• Garlic clove crushed 2-3
• Olive oil 4 tbsp
• Salt 1 tsp
• Black pepper crushed 1/2 tsp
• Red chili powder 1/4 tsp
• Cumin seed powder 1 tsp
• Cinnamon powder 1/4 tsp
• Ginger crushed 1 tsp
• Chicken stock 2 cup
• Lemon juice 2 tbsp
• Lemon zest 1 tsp
• Olives 1/4 cup
  

Method:

1. Heat olive oil in pan and fry onion until golden brown.
2. Add garlic, ginger and chicken and fry more for few seconds.
3. Then put salt, black pepper, red chili powder, cumin seeds, cinnamon, lemon zest and chicken stock, cook until chicken and make gravy.
4. Then add lemon juice and olives.
5. Now cover pan, cook it for few minutes, shred chicken, separate bones and put in gravy.
6. For assemble: Grease oven dish with some oil, put sauce and cover with lasagna.
7. Repeat this step 3 times and cover with remaining sauce.
8. Then add cheese and bake for 45 minutes.