Moroccan-Style Chicken

"Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd."
 
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Ready In:
50mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • 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 final 5 mins of cooking).
  • Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with cilantro and serve with couscous or bread.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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