Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Meanwhile, make the Moroccan gremolata: in a small bowl mix the mint leaves, grated lemon zest, parsley and remaining minced garlic. Set aside.
  3. 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.
  4. Serve warm.