Name: Moroccan-style chicken
Prep time: 15 minutes + 1 hour to marinate
Cook time: 25 minutes
Yield: 4
Ingredients: 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

Serve this dish with couscous for a real North African treat.

Serves

Prep

15 minutes + 1 hour to marinate

Cook

25 minutes

Each 212g serving contains (excludes serving suggestion)

KCal

217

Carbs

11.5g

Fibre

5.4g

Protein

23.5g

Fat

7.4g

Saturates

1.4g

Sugars

10.4g

Salt

0.55g

Fruit/Veg Portion

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Ingredients

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

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Method

Step 1

Wrap each chicken thigh around a cinnamon stick.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour over the stock, bring to the boil cover and simmer for 12–15 minutes, until the chicken is tender.

Step 6

Season, garnish with mint and serve with plenty of steamed couscous.

Recipe tips

If you don’t have cinnamon sticks add 1 tsp ground cinnamon to the marinade.
For a gluten-free alternative, serve with basmati rice sprinkled with pomegranate seeds.
Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping hot throughout.

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Moroccan-style chicken

Ingredients