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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 chicken legs or 2 thighs & 2 drumsticks
  • 1 Tbsp olive oil
  • 1 small onion
  • 1 clove garlic
  • 1 Tbsp Ras-El-Hanout spice mix
  • ½ tsp dried chilli flakes
  • 100 ml chicken broth
  • ½ pomegranate seeds only
  • ½ lemon juiced
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped mint leaves

Method
 

  1. 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.
  2. Meanwhile, chop the onion and garlic.
  3. Pour away the excess fat from the pan and soften the onion in the remaining fat.
  4. Add the garlic, chilli and spice mixture. Stir for one minute.
  5. Return the chicken, add the stock and lemon juice.
  6. Bring to the boil, cover and simmer for 15 minutes. Remove the lid and turn up the heat.
  7. Cook until the sauce is reduced to a thick gravy.
  8. Meanwhile, gently scrape out the pomegranate seeds and chop the herbs.
  9. Sprinkle the seeds and the chopped herbs over the dish before serving.