Moroccan-style chicken
Nutrition Facts
each servingIngredients
all 15 types- 4 large skinless chicken thighs (100g each)
- 4 cinnamon sticks
- 2 cloves garlic, crushed
- 2 tsp paprika
- 1 tsp cumin
- 1 tbsp olive oil
- 2 carrots, chopped
- 150g French beans, halved
- 1 tsp turmeric
- 25g green olives
- 75g ready-to-eat dried apricots
- grated rind and juice 1 lemon
- 2 tbsp fresh mint chopped, plus extra to garnish
- 200ml low-salt chicken stock
- freshly ground black pepper
Directions
6 steps in totalWrap each chicken thigh around a cinnamon stick.
Mix together the garlic, paprika, cumin and half the oil. Place the chicken into a non-metallic dish, spoon over the spice mixture and coat, then leave to marinate for at least 1 hour.
Heat the remaining oil in a pan, add the chicken pieces (still wrapped around the cinnamon stick) and brown all over. Remove from the pan using a slotted spoon and set aside.
Add the carrot and beans to the pan, cook over a low heat for about 5–6 minutes. Stir in the turmeric and add all the remaining ingredients to the pan, along with the chicken.
Pour over the stock, bring to the boil cover and simmer for 12–15 minutes, until the chicken is tender.
Season, garnish with mint and serve with plenty of steamed couscous.
