MOROCCAN LEMON CHICKEN

This easy one-pot wonder is chicken like you’ve never had before (probably). With warmth from the Moroccan spices, surprising tangs from the lemon, salty and muted flavours from the olives, and bursts of sweetness from the dried fruit, food doesn’t get more vibrant than this. It’s also pretty simple to make but will have your friends thinking that you have some insane cooking skills.

INGREDIENTS:

For the chicken:

1 large whole chicken cut into pieces

Kosher salt

Olive oil

1 big yellow onion, chopped

4 garlic cloves, minced

30g/a bunch of fresh coriander

1 lemon, thinly sliced

60g (roughly ¾ cup) pitted green olives

40g raisins (or ¼ cup)

50g dry apricots, chopped (or ¼ cup)

3 tbsp tomato paste

1 ½ cups (350ml) chicken broth

Spice Rub

1 ½ Tbsp Ras El Hanout

1 ½ tsp ground cinnamon

1 tsp paprika

½ tsp black pepper

Make this meat-free by substituting chicken for an alternative such as tofu!

Toasted slivered almonds (if you’re feeling extra)

METHOD:

1. In a bowl, combine the Ras El Hanout and all of the other spices to make the rub.

2. Pat the chicken dry and season with salt on both sides, then rub the chicken all over with the spice rub, making sure to get under the skin (if you left it on). Set aside for an hour.

3. In a 12’ deep pan, heat 2 tbsp of olive oil until shimmering but not smoking and then add the chicken and brown it for 5 minutes on each side.

4. Lower the heat and add your onions, garlic and coriander, then cover and cook for 3 minutes.

5. Add your lemon slices, olives, raisins and dried apricots.

6. In a small bowl, mix the tomato paste and chicken broth and pour it over the chicken as it cooks.

7. Bring to a simmer for 5 minutes, then cover and cook for 30-45 minutes on a medium-low heat until the chicken is tender and cooked through.

8. Et voilà. Garnish with more fresh coriander and the toasted almonds!