Moroccan-style chicken

Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd

  • Prep:10 mins
    Cook:40 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 476
  • fat 35g
  • saturates 8g
  • carbs 11g
  • sugars 7g
  • fibre 2g
  • protein 31g
  • salt 1.74g


  • 2 tbsp olive oil
  • 2 chicken legs pieces
  • 1 onion, sliced
  • 1 lemon
  • 1 garlic clove, crushed
  • small knob ginger, peeled and finely chopped
  • 2 tsp chermoula spice mix
  • 225ml chicken or vegetable stock (from a cube is fine)
  • 1 tsp clear honey
  • handful green olives
  • chopped coriander, to serve


  1. Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.

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

  3. 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 fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.

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