Name: Zesty Moroccan chicken stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 Tbsp olive oil; 1 small onion, chopped; 4 cloves garlic, minced; 5 cm ginger, grated; ½ tsp turmeric; 8 chicken drumsticks & thighs; 1 small cinnamon stick; 500 ml chicken stock; 1 pinch of saffron (optional); 1 lemon zested and juiced; 1 handful of mint leaves, chopped; 1 handful of parsley, chopped; 1 handful of black olives

Zesty Moroccan chicken stew

8 Aug 2021

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

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

1 Tbsp olive oil
1 small onion, chopped
4 cloves garlic, minced
5 cm ginger, grated
½ tsp turmeric
8 chicken drumsticks & thighs
1 small cinnamon stick
500 ml chicken stock
1 pinch of saffron (optional)
1 lemon zested and juiced
1 handful of mint leaves, chopped
1 handful of parsley, chopped
1 handful of black olives

Instructions

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.