Moroccan Style Chicken

Name: Moroccan Style Chicken
Ingredients: 2 tablespoons olive oil; 2 chicken legs, pieces; 1 onion, sliced; 1 lemon; 1 garlic clove, crushed; 1 small knob ginger, peeled and finely chopped; 2 teaspoons chermoula mixed spice; 225 ml chicken (from a cube is fine) or 225 ml vegetable stock (from a cube is fine); 1 teaspoon clear honey; handful green olives; chopped coriander, to serve

11 ingredients

12 steps

Ingredients

2 tablespoons olive oil
2 chicken legs, pieces
1 onion, sliced
1 lemon
1 garlic clove, crushed
1 small knob ginger, peeled and finely chopped
2 teaspoons chermoula mixed spice
225 ml chicken (from a cube is fine) or 225 ml vegetable stock (from a cube is fine)
1 teaspoon clear honey
handful green olives
chopped coriander, to serve

Directions

1

Place a large frying pan over medium heat with 1 tbsp of oil.
2

Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden.
3

Turn over, then tip the onion into the pan.
4

Cook for another 5 mins until the onion is soft and chicken golden all over.
5

Meanwhile, halve the lemon, then cut 1 half into quarters.
6

Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender.
7

Pound together with remaining oil, garlic, ginger and chermoula to make a paste.
8

Dollop into the frying pan and cook 1 min more until you can smell the spices.
9

Pour over the chicken or vegetable stock and honey, then bring to the boil.
10

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).
11

Stir through the olives and squeeze over the juice of half the lemon.
12

Sprinkle with coriander and serve with couscous or bread.