Moroccan-style chicken

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1. Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.
2. Meanwhile, halve the lemon, then cut 1 half into quarters. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender. Pound together with remaining oil, garlic, ginger and chermoula to make a paste. Dollop into the frying pan and cook 1 min more until you can smell the spices. Pour over the chicken or vegetable stock and honey, then bring to the boil.
3. Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.

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

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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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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, salt 1.74 g

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