Moroccan-style chicken
Serves 2
Easy
Prep:
Cook:
Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp olive oil
- 2 chicken legspieces
- 1 onionsliced
- 1 lemon
- 1 garlic clovecrushed
- small knob gingerpeeled and finely chopped
- 2 tsp chermoulaspice mix
- 225ml chickenor vegetable stock (from a cube is fine)
- 1 tsp clear honey
- handful green olives
- chopped corianderto serve
Nutrition: per serving
- kcal476
- fat35g
- saturates8g
- carbs11g
- sugars7g
- fibre2g
- protein31g
- salt1.74g
Method
step 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.
step 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.
step 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.
