Moroccan lemon chicken
4 large chicken legsSalt and pepper2 lemons1 tbsp olive oil1 onion, halved and thinly sliced2 cloves garlic, crushed1 tsp each ground cumin, coriander and paprikaLarge pinch cinnamon300 ml chicken stock2 tbsps raisins or sultanas2 tbsps sliced green...
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4 large chicken legs
Salt and pepper
2 lemons
1 tbsp olive oil
1 onion, halved and thinly sliced
2 cloves garlic, crushed
1 tsp each ground cumin, coriander and paprika
Large pinch cinnamon
300 ml chicken stock
2 tbsps raisins or sultanas
2 tbsps sliced green olives
1 tbsp honey
1 tsp sugar
1 tbsp chopped parsley
1 tbsp toasted sliced almonds
Couscous to serve
Cut the legs into two pieces, drumstick and thigh, and trim off the excess backbone from the thighs, then season with salt and pepper. Grate the zest from one lemon and thinly slice the other.
Heat the oil in a large pan and fry half the chicken pieces, skin side down, until they are well browned. Transfer to a plate and fry the rest of the chicken.
Add the onion to the pan and cook until soft, then add the garlic and lemon zest and cook for a minute more. Stir in the spices and cook for another minute, then add the chicken stock, raisins, olives, honey and sugar. Return the chicken to the pan, scatter over the lemon slices and simmer until cooked through. Transfer the chicken to a serving dish, cover and keep warm.
Bring the sauce to the boil and let it bubble for a few minutes until reduced slightly. Taste and season as necessary, then stir in the parsley, pour the sauce over the chicken, sprinkle with the toasted nuts and serve with couscous. (Serves 4)