Moroccan-style chicken

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• jennspen

  21 November 2007

  jennspen rated and commented on this recipe

  

  Love this recipe although I have had to now order the chermoula spice mix online as my sainsburys no longer stock it.

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• Irmgard

  19 January 2009

  Irmgard rated and commented on this recipe

  

  This dish is amazing! The chicken is fall off the bone tender, as if it had been cooked in the crock pot, and the sauce is to die for! I made up my own chermoula mix from a recipe I got on line, since I don't live near a Middle Eastern grocer and my local grocer doesn't carry that particular spice blend. I served this with couscous which was perfect for the scrumptious sauce. The only change I made was to leave out the olives as my husband and I don't care for green olives. This is one dish that we will definitely be enjoying again!

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• Angie

  06 March 2010

  Angie rated this recipe

  

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• Gina

  14 August 2010

  Gina rated and commented on this recipe

  

  My 10 yr old son has just made this recipe. We made our own chermoula and used chicken breasts. We had cous cous and mixed it with apricots. The meal was enjoyed by all and was very refreshing. Personally for an adult meal I feel it would need a bit of a kick. Will definately make it again.

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• cakeanyone?

  01 February 2011

  cakeanyone? rated and commented on this recipe

  

  Loved this - made with chicken breast (without the skin), home made chermoula & brown rice. Gorgeous!

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• cakeanyone?

  25 February 2012

  cakeanyone? commented on this recipe

  Just made this for 2nd time and it was even better! I made up the chermoula spice recipe (6452) and marinated the chicken (breast, no skin) for a couple of hours. Included the ginger from this recipe in the marinade but not the lemon as there's lots in the chermoula. After softening onions, browned chicken for couple of mins before adding chicken stock, honey and olives.

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• theironlily

  27 April 2012

  theironlily rated and commented on this recipe

  

  Excellent recipe! I didn't have chermoula so I made a batch using this recipe (http://www.bbcgoodfood.com/recipes/1120651/chermoula-paste), I used chicken thighs, and dumped in some butternut squash I had lying around and it turned out excellent! So tender, fragrant, delicious! I think next time I will also add some apricots to have a sweet counterpart to the savory sauce!

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• Livvykins21

  17 November 2012

  Livvykins21 rated and commented on this recipe

  

  Made slightly differently as I cooked for 6 and didn't have a pan big enough so I fried the chicken and then put the sauce ingredients in the pan afterwards. Then put it all in an oblong ovenware dish and cooked for an hour in the oven 200C. Sauce needed thickening though. Also needed a kick that the Chermoula didn't really give it.

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Ingredients

• 2 tbsp olive oil
• 2 chicken legs pieces
• 1 onion , sliced
• 1 lemon
• 1 garlic clove , crushed
• small knob ginger , peeled and finely chopped
• 2 tsp chermoula spice mix
• 225ml chicken or vegetable stock (from a cube is fine)
• 1 tsp clear honey
• handful green olives
• chopped coriander , to serve

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Ingredients

• 2 tbsp olive oil
• 2 chicken legs pieces
• 1 onion , sliced
• 1 lemon
• 1 garlic clove , crushed
• small knob ginger , peeled and finely chopped
• 2 tsp chermoula spice mix
• 225ml chicken or vegetable stock (from a cube is fine)
• 1 tsp clear honey
• handful green olives
• chopped coriander , to serve

476 kcalories, protein 31g, carbohydrate 11g, fat 35 g, saturated fat 8g, fibre 2g, sugar 7g, salt 1.74 g

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