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Moroccan chicken stew
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Moroccan chicken stew with lemon and olives
- 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
- STEP 1Heat 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.
- STEP 2Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata. Set aside.
- STEP 3Lift 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.
- STEP 4Meanwhile, 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.
- STEP 5Return the chicken to the pan along with the olives and gremolata, and stir. Serve with the couscous.