Moroccan chicken with pomegranate
This Moroccan chicken legs with pomegranate recipe is not only quick & easy to make, but it’s fantastically tasty too. Perfect for a simple midweek supper or even for laid-back dinner parties. Serve it with couscous or rice and a green salad.
Ingredients
Method
- Heat the oil in a frying pan. Season the legs with salt, then fry them in the oil until brown all over. Transfer them to a plate.
- Meanwhile, chop the onion and garlic.
- Pour away the excess fat from the pan and soften the onion in the remaining fat.
- Add the garlic, chilli and spice mixture. Stir for one minute.
- Return the chicken, add the stock and lemon juice.
- Bring to the boil, cover and simmer for 15 minutes. Remove the lid and turn up the heat.
- Cook until the sauce is reduced to a thick gravy.
- Meanwhile, gently scrape out the pomegranate seeds and chop the herbs.
- Sprinkle the seeds and the chopped herbs over the dish before serving.