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Member recipe

Orangey Moroccan Chicken

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Serves 2

Serves 2

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  • 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


    1. 1. 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.
    2. 2. Heat the oil in a large pan on a medium heat. Add the onion and fry for about 5 minutes.
    3. 3. Add the chicken and half of the juices from the marinade and fry until the chicken is brown.
    4. 4. Add the sugar, wine, butter beans, stock and orange zest. Cook for 5 minutes.
    5. 5. Cover and turn the heat right down, simmering for 1 and a half hours. Turn the chicken after 45 minutes of cooking.
    6. 6. When the chicken is cooked, remove it. Add the corn flour and boil the sauce for a few minutes until it becomes syrupy.
    7. 7. Serve the chicken with the sauce drizzled over the top. This goes well with plain couscous.

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