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Moroccan Lemon Chicken

What's the big idea?

Simple zingy chicken stew, enhanced with interesting spices. Doesn't take a lot of time or effort to prepare, and is great with couscous and green salad.

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Shopping List

Here's the list of what you need:

  • 1 tablespoon olive oil
  • 1 medium onion, peeled and finely chopped
  • 2 garlic cloves, peeled and minced
  • 1½lb chicken breasts, cubed
  • 2 tablespoons plain flour
  • ¼ teaspoon saffron
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • Juice and grated zest of 2 lemons
  • 20 green olives, pitted and halved
  • 2 tablespoons chopped fresh coriander
  • Freshly ground black pepper, to taste

What To Do

  • Heat the oil in a large frying pan or wok. Fry the onion and garlic for 5 minutes
  • Meanwhile, coat the chicken in flour. Add the chicken to the pan and fry until browned - about 5-10 minutes
  • Stir in 8fl oz water, then add the saffron, ginger, cumin, paprika, salt and lemon zest
  • Bring to a boil, reduce heat and simmer, covered, for about half an hour
  • Add the lemon juice, olives, coriander and pepper. Simmer gently for 5 minutes

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