Moroccan-style chicken

Moroccan-style chicken

  • Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd

  • Easily doubled
  • Freezable
Nutrition:
NutrientUnit
kcal476
fat35g
saturates8g
carbs11g
sugars7g
fibre2g
protein31g
salt1.74g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.11 ratings
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