Moroccan Stuffed Chicken Recipes
MOROCCAN-STYLE CHICKEN
Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- 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 fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.
Nutrition Facts : Calories 476 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.74 milligram of sodium
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