Moroccan-Style Chicken

Submitted by Irmgard

"This chicken recipe from BBC Good Food has the most scrumptious sauce. It suggests using a commercially-prepared chermoula blend but if this is not available to you, I suggest using recipe #332479, as I did. Any leftover chermoula can be stored in the fridge and should be drizzled with olive oil to keep it moist."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 2

ingredients

• 2 tablespoons olive oil
• 2 chicken legs
• 1 onion, sliced
• 1 lemon
• 1 garlic clove, crushed
• 1 teaspoon fresh ginger, finely chopped
• 2 teaspoons chermoula mixed spice
• 8 ounces chicken broth
• 1 teaspoon honey
• 1⁄2 cup green olives (optional)
• fresh coriander, chopped, for garnish

directions

1. Place a large frying pan over medium heat with 1 tablespoon of the oil.
2. Lightly season the chicken with salt and pepper, then cook, skin side down, for about 5 minutes on one side, until golden.
3. Turn over, then add the onion to the pan.
4. Cook for another 5 minutes until the onion is soft and the chicken is golden all over.
5. Meanwhile, halve the lemon, then cut one half in quarters.
6. Finely chop one quarter, leaving the skin on, and put into a blender.
7. Pulse together with the remaining oil, ginger, garlic and chermoula to make a paste.
8. Dollop into the frying pan, then cook for one minute more until you can smell the spices.
9. Pour over the chicken broth and honey, then bring to a boil.
10. Turn down the heat, cover, then leave to cook for 20 to 30 minutes until the chicken is cooked through and the sauce has thickened and become glossy. (You may need to uncover the pan for the last 5 minutes of cooking.).
11. Stir in the olives (if using) and squeeze over the juice of the half lemon.
12. Sprinkle with the coriander, then serve with couscous or bread.