Moroccan Chicken
- Autumn
- Family Meals
Lemon Curd Yogurt with a Moroccan spice mixture stirred in – such a good marinade for chicken. Serve it all up with couscous and roasted veg for a great Moorish supper.
Ingredients
8 organic chicken pieces (thighs and drumsticks)
2 cloves garlic, crushed
1 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground chilli
½ tsp salt
3 preserved lemons, quartered and pips removed
100g pitted olives
100ml chicken stock
Handful coriander leaves
Method
Make a few slits in the chicken pieces and pop into a large dish or tin.
Mix together the yogurt, garlic, cinnamon, cumin, chilli and salt and pour it over the chicken. Leave it to marinate for 2-3 hours.
Preheat the oven to 200C/gas mark 6. Remove the chicken pieces from the marinade and put them in a roasting tin with the preserved lemons. Roast for 40 minutes, add the olives to the tin and then continue cooking for a further 10-15 minutes. Test whether the chicken’s cooked – slip a sharp knife into the chicken, and if the juices run clear it is cooked.
Put the chicken, lemons and olives onto a serving plate, then simmer the juices and chicken stock for 3-4 minutes, scraping the cooked juices from the bottom of the pan. Pour it over the chicken and scatter over the coriander.
Serve with couscous and roasted vegetables.
In this recipe...
Lemon Curd Yogurt
10
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