One Pan Moroccan Chicken with Lemons & Olives
A recipe adapted from NY Cooking by Florence Fabricant. Traditionally cooked in a tagine, it is a rich & fragrant dish with the warmth of Moroccan spices and the zing of lemons & olives. Serve over cous cous or sweet potato mash to make sure you soak up all the delicious sauce.
Serves 4
Effort: Easy
Prep: 10mins
Cook: 30mins
Ingredients
1 whole chicken cut into 8 pieces (a mixture of thighs & legs could be used)
2 Tbsp One Hungry Mumma Moroccan seasoning
2 Brown onions, peeled & sliced
2 Garlic cloves, minced
2 Lemons
2 Cups Chicken stock
10 - 12 green olives, sliced
Salt & pepper
Fresh Parsley, chopped
Method
In a heavy bottomed pan (cast iron is a favourite) heat 2 tbsp olive oil. Add chicken, and brown on both sides. Remove to a plate.
Add onions to the pan and cook over a medium-low heat until softened. If needed add a little stock to deglaze the pan to help the onions soak up all the chicken flavour and prevent them burning.
Add garlic and 1 tbsp of Moroccan seasoning and cook for a further 5 mins until the onions are browned and fragrant.
Add chicken stock.
Quarter one lemon, squeeze the juice into the stock and nestle the lemon pieces in the pan.
Add the chicken with its juices back to the pan.
Scatter the olives around the the chicken & season well.
Place the lid on & bake in the oven for 15mins. Remove the lid and bake for a further 15-20mins.
Remove from the oven and sprinkle with the fresh chopped parsley before serving.
