Orangey Moroccan Chicken
- Preparation and cooking time
- Total time
- + 1 hour marinading
- More effort
- Serves 2
Ingredients
- 2 Chicken Legs (leg and thigh)
- 1 tbsp olive oil
- 1 large onion, diced
- 2 tbsp golden caster sugar
- 100ml dry white wine
- Half a chicken stock cube made up with 50ml of water
- grated zest of 1 large orange
- 220g can butter beans
- Half a tbsp cornflour
For the marinade:
- 2 tsp ground cumin
- 1 tsp ground coriander
- Half a tsp garlic powder
- Half a tsp coarsely ground black pepper
- Half a tsp coarsely ground rock salt
- 4 garlic cloves, whole
- Half a tsp chili powder
Juice of 1 orange (use the same orange for the zest)
- 3 tbsp olive oil
Method
- STEP 11. To make the marinade, mix all the marinade ingredients in a bowl. Add the chicken making sure it is submerged in the liquid. Cover and refrigerate for at least an hour.
- STEP 22. Heat the oil in a large pan on a medium heat. Add the onion and fry for about 5 minutes.
- STEP 33. Add the chicken and half of the juices from the marinade and fry until the chicken is brown.
- STEP 44. Add the sugar, wine, butter beans, stock and orange zest. Cook for 5 minutes.
- STEP 55. Cover and turn the heat right down, simmering for 1 and a half hours. Turn the chicken after 45 minutes of cooking.
- STEP 66. When the chicken is cooked, remove it. Add the corn flour and boil the sauce for a few minutes until it becomes syrupy.
- STEP 77. Serve the chicken with the sauce drizzled over the top. This goes well with plain couscous.
