Moroccan-Style Chicken

Ingredients

• 2 lemons
• 4 garlic cloves
• 1 small onion
• 150 ml olive oil, plus
• 1 tablespoon olive oil, for frying
• 1 tablespoon parsley, chopped, plus sprigs to garnish
• 1 tablespoon mint, chopped
• 1 tablespoon coriander, chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika, plus
• extra paprika, to garnish
• 1/2 teaspoon ground cumin
• 4 chicken legs
• 15 g unsalted butter
• 12 stuffed green olives
• 200 g tahini

Directions

1. 1

   Squeeze the juice from 1 lemon, peel and crush the garlic, peel and grate the onion; and mix the chopped herbs - parsley, mint and coriander - together so that they are well combined.

2. 2

   Mix the oil (150ml = a generous 1/2 cup), lemon juice, garlic, onion and two tablespoons of the herbs together; stir in the paprika and cumin; place the chicken in a shallow dish, pour the oil mixture over the chicken and turn, to coat, and marinate for 30 minutes.

3. 3

   Heat the remaining oil with the unsalted butter in a non-stick pan.

4. 4

   Remove the oil from the marinade and reserve half of the marinade.

5. 5

   Sauté the chicken for 40-50 minutes, turning occasionally, until golden brown and cooked right through.

6. 6

   Cut the remaining lemon into wedges, halve the olives, and add both to the pan with the reserved marinade, and cook for 2-3 minutes, or until the lemon wedges start to change colour.

7. 7

   Mix the tahini and the remaining herbs.

8. 8

   Divide the chicken between 4 warm plates, and serve with the tahini/herb mixture garnished with parsley and paprika.

9. 9

   Variation: If you cannot find tahini, use hummus mixed with 1-2 tablespoons of olive oil or lemon juice.