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Moroccan-style chicken

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Serve this dish with couscous for a real North African treat.
Serves
4
Prep
15 minutes + 1 hour to marinate
Cook
25 minutes
Each 212g serving contains (excludes serving suggestion)
KCal
211
Carbs
10.6g
Fibre
4.9g
Protein
24.3g
Fat
6.8g
Saturates
1.30g
Sugars
10.0g
Salt
0.80g
Portion Fruit & Veg
1
Ingredients
Ingredients
4 large skinless chicken thighs
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
50g green olives
75g ready-to-eat dried apricots
grated rind and juice 1 lemon
2 tbsp fresh mint chopped, plus extra to garnish
200ml chicken stock
freshly ground black pepper
Method
  1. Wrap each chicken thigh around a cinnamon stick.
  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.
  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.
  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.
  5. Pour over the stock, bring to the boil cover and simmer for 12–15 minutes, until the chicken is tender.
  6. Season, garnish with mint and serve with plenty of steamed couscous.
Chefs 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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