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Moroccan lemon chicken
Photo: Foodista, Wikimedia Commons, CC BY 2.0 (cropped)

Desserts · Recipe No. 72

Moroccan Lemon Chicken

Moroccan Lemon Chicken made with vegetable oil, onion, chicken and ground cumin. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Fry onion until it starts to colour.

  2. Add chicken pieces and briefly colour.

  3. Remove from heat add cumin, paprika, saffron, cinnamon & ginger.

  4. Add stock bring to boil, reduce heat.

  5. Add chick peas & olives simmer for one hour.

  6. Turn chicken occasionally, adding more liquid if it dries out too much.

  7. Add peel and hebs five minutes before serving.

  8. Scatter with fried zest as garnish.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Tins, jars & stock

Baking

Oils, vinegars & sauces

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR72”.