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

Nutrition information

Each 212g serving contains (excludes serving suggestion)

KCal: 217
Carbs: 11.5g
Fibre: 5.4g
Protein: 23.5g
Fat: 7.4g
(Medium)
Saturates: 1.4g
(Low)
Sugars: 10.4g
(Low)
Salt: 0.55g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

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.

Moroccan-style chicken

Nutrition information

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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