Moroccan-Style Chicken

Ingredients

• 2 tablespoons olive oil
• salt and pepper
• 2 chicken legs
• 1 onion, sliced
• 1 lemon
• 1 garlic clove, crushed
• 1 teaspoon ginger, peeled and finely chopped
• 2 teaspoons chermoula
• 1 cup chicken stock
• 1 teaspoon clear honey
• 8 green olives
• cilantro, chopped, to serve

Directions

1. 1

   Place a large frying pan over medium heat with 1 tbsp of oil.

2. 2

   Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden.

3. 3

   Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.

4. 4

   Meanwhile, halve the lemon, then cut 1 half into quarters. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender.

5. 5

   Pound together with remaining oil, garlic, ginger and chermoula to make a paste. Dollop into the frying pan and cook 1 min more until you can smell the spices.

6. 6

   Pour over the chicken or vegetable stock and honey, then bring to the boil.

7. 7

   Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the final 5 mins of cooking).

8. 8

   Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with cilantro and serve with couscous or bread.