MOROCCAN LEMON CHICKEN RECIPES

Name: Moroccan chicken stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Moroccan
Ingredients: large handful flaked almonds; 1 tbsp ghee; 2 red onions, finely sliced; 4 garlic cloves, finely chopped; thumb-sized piece ginger (about 40g), unpeeled if organic, finely grated; 1 tsp ground cumin; 1 tsp ground cinnamon; ½ smoked sweet paprika; 4 chicken thighs, skin on; 2 red peppers, sliced into thin strips; 1 large lemon, cut into 6 thick slices; handful green olives, stoned; 250ml gluten-free chicken stock or bone broth; 4 pitted dates or dried apricots, chopped; a small pinch of chilli powder or 1 fresh, red chilli, chopped (optional); 150g green beans, halved; handful fresh coriander, chopped; handful fresh parsley, chopped

MOROCCAN CHICKEN STEW RECIPE | BBC GOOD FOOD

Moroccan chicken stew recipe | BBC Good Food image

This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment

Provided by Jasmine and Melissa Hemsley

Categories Dinner, Main course, Supper

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 18

Ingredients

large handful flaked almonds
1 tbsp ghee
2 red onions, finely sliced
4 garlic cloves, finely chopped
thumb-sized piece ginger (about 40g), unpeeled if organic, finely grated
1 tsp ground cumin
1 tsp ground cinnamon
½ smoked sweet paprika
4 chicken thighs, skin on
2 red peppers, sliced into thin strips
1 large lemon, cut into 6 thick slices
handful green olives, stoned
250ml gluten-free chicken stock or bone broth
4 pitted dates or dried apricots, chopped
a small pinch of chilli powder or 1 fresh, red chilli, chopped (optional)
150g green beans, halved
handful fresh coriander, chopped
handful fresh parsley, chopped

Steps:

In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.
In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.

Nutrition Facts : Calories 348 calories, FatContent 20 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 7 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.6 milligram of sodium

MOROCCAN CHICKEN STEW RECIPE | BBC GOOD FOOD

Moroccan chicken stew recipe | BBC Good Food image

This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment

Provided by Jasmine and Melissa Hemsley

Categories Dinner, Main course, Supper

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 18

Ingredients

large handful flaked almonds
1 tbsp ghee
2 red onions, finely sliced
4 garlic cloves, finely chopped
thumb-sized piece ginger (about 40g), unpeeled if organic, finely grated
1 tsp ground cumin
1 tsp ground cinnamon
½ smoked sweet paprika
4 chicken thighs, skin on
2 red peppers, sliced into thin strips
1 large lemon, cut into 6 thick slices
handful green olives, stoned
250ml gluten-free chicken stock or bone broth
4 pitted dates or dried apricots, chopped
a small pinch of chilli powder or 1 fresh, red chilli, chopped (optional)
150g green beans, halved
handful fresh coriander, chopped
handful fresh parsley, chopped

Steps:

In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.
In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.

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