Zesty Moroccan chicken stew
This zesty Moroccan chicken stew is ideal for a laid-back weekend meal, particularly if you have friends and family around. It’s easy to make, delicious and hearty. Serve it with couscous and a crispy salad.
Ingredients
Method
- Heat the oil in a heavy-based saucepan and soften the onion. Mince 3 cloves of garlic, add this to the onion together with the grated ginger and turmeric powder. Stir for a minute, then pour in the lemon juice and stock. Add the chicken pieces, the cinnamon stick and saffron, if used. Season with salt & pepper, then bring to a boil and simmer for 30 minutes.
- Meanwhile, make the Moroccan gremolata: in a small bowl mix the mint leaves, grated lemon zest, parsley and remaining minced garlic. Set aside.
- Transfer the chicken pieces to a plate, reduce the sauce by half – this should take about 10 minutes. Stir in the gremolata and olives, put back the chicken pieces, coat them well in the sauce and warm through.
- Serve warm.