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Moroccan chicken stew

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Serves 4

Moroccan chicken stew with lemon and olives

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  • 2 tsp olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, crushed
  • 5cm piece fresh ginger, finely grated
  • 1/2 tsp turmeric powder
  • 4 skinless chicken breasts
  • 1 small cinnamon stick
  • Pinch of saffron
  • 600ml chicken stock, hot
  • Grated zest and juice of 1 small lemon
  • Handful each fresh mint and fresh flatleaf parsley, finely chopped
  • 275g couscous
  • 15g pine nuts, toasted
  • 25g small black or green olives


    1. Heat the oil in a large pan. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Add most of the crushed garlic (reserving a teaspoon), ginger and turmeric and cook, stirring, for 1 minute. Add the chicken, cinnamon, saffron, stock and lemon juice. Season, bring to a simmer and cook, uncovered, for 20 minutes or until the chicken is tender.
    2. Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata. Set aside.
    3. Lift the cooked chicken onto a plate with a slotted spoon. Cover to keep hot. Increase the heat and boil the sauce for 10 minutes or until reduced by about half and well-flavoured.
    4. Meanwhile, put the couscous in a large bowl and pour over 450ml boiling water, cover and stand for 5 minutes. Uncover and stir through the pine nuts.
    5. Return the chicken to the pan along with the olives and gremolata, and stir. Serve with the couscous.

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