Moroccan Chicken and Olives
- Combine chicken with spices in large bowl. Stand covered, for 1 hour. Heat 2 tablespoons oil in a large pan. Cook chicken until well browned, but not cooked through. Transfer to larger pan.
- Add remaining oil to pan. Add onion and red pepper. Cook over low heat for 5 minutes, stirring. Transfer to large pan with chicken pieces. Add coriander and stock, lemon rind, juice and olives.
- Simmer, covered, for 40 minutes, until tender and liquid has reduced.Thicken sauce with cornflour if desired. Serve over rice.