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moroccan chicken stew with lemon and olives


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Servings: 4

Cost: $14.51 /serving


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Step 1

Heat the oil in a large pan. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Add most of the crushed garlic (reserving a teaspoon), ginger and turmeric and cook, stirring, for 1 minute. Add the chicken, cinnamon, saffron, stock and lemon juice. Season, bring to a simmer and cook, uncovered, for 20 minutes or until the chicken is tender.

Step 2

Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata

Step 3

(a classic fresh herb flavouring). Set aside.

Step 4

Lift the cooked chicken onto a plate with a slotted spoon. Cover to keep hot. Increase the heat and boil the sauce for 10 minutes or until reduced by about half and well-flavoured.

Step 5

Meanwhile, put the couscous in a large bowl and pour over 450ml boiling water, cover and stand for 5 minutes. Uncover and stir through the pine nuts.

Step 6

Return the chicken to the pan along with the olives and gremolata, and stir. Serve with the couscous.

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