Moroccan-style chicken

Name: Moroccan-style chicken
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps 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 spice mix; 225 milliliters chicken or vegetable stock (from a cube is fine); 1 teaspoon clear honey; 1 handful green olives; 1 serving chopped coriander, to serve

Moroccan-style chicken

Moroccan-style chicken takes approximately 50 minutes from beginning to end. For $1.47 per serving, you get a main course that serves 2. One portion of this dish contains roughly 23g of protein, 37g of fat, and a total of 485 calories. If you have knob ginger, chermoula spice mix, onion, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. Moroccan Style Chicken, Moroccan Style Chicken in a Jar, and Moroccan-Style Roast Chicken are very similar to this recipe.

Instructions

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.

Ingredients you will need

Whole Chicken

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Garlic

Ginger

Spices

Lemon

Cooking Oil

Equipment you will use

Frying Pan

Blender

Mortar And Pestle

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

Ingredients you will need

Vegetable Stock

Whole Chicken

Honey

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.

Ingredients you will need

Whole Chicken

Olives