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Moroccan-style chicken

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Moroccan-style chicken
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
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
1
Ingredients

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

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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