Prep:10 minsCook:40 mins
Easy
Serves 2
Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd
Freezable
Easily doubled
Nutrition
Kcalories 476 protein 31g carbs 11g fat 35g saturates 8g fibre 2g
Sugar 7g salt 1.74g
Ingredients
2 tbsp olive oil
2 chicken legs pieces
1 onion, sliced
1 lemon
1 garlic clove, crushed
small knob ginger, peeled and finely chopped
2 tsp chermoula spice mix
225ml chicken or vegetable stock (from a cube is fine)
1 tsp clear honey
handful green olives
chopped coriander, to serve
Method
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
.
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.
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.
Recipe from Good Food magazine, May 2006
Photos Gardeninglady
