Moroccan Chicken

Moroccan Chicken

Lemon Curd Yogurt with a Moroccan spice mixture stirred in – such a good marinade for chicken. Serve it all up with couscous and roasted veg for a great Moorish supper.

4 hrs
Serves 4
Beginner

Ingredients

8 organic chicken pieces (thighs and drumsticks)

450ml Lemon Curd Yogurt

2 cloves garlic, crushed

1 tsp ground cinnamon

2 tsp ground cumin

1 tsp ground chilli

½ tsp salt

3 preserved lemons, quartered and pips removed

100g pitted olives

100ml chicken stock

Handful coriander leaves

Try it with...

Method

Make a few slits in the chicken pieces and pop into a large dish or tin.
Mix together the yogurt, garlic, cinnamon, cumin, chilli and salt and pour it over the chicken. Leave it to marinate for 2-3 hours.
Preheat the oven to 200C/gas mark 6. Remove the chicken pieces from the marinade and put them in a roasting tin with the preserved lemons. Roast for 40 minutes, add the olives to the tin and then continue cooking for a further 10-15 minutes. Test whether the chicken’s cooked – slip a sharp knife into the chicken, and if the juices run clear it is cooked.
Put the chicken, lemons and olives onto a serving plate, then simmer the juices and chicken stock for 3-4 minutes, scraping the cooked juices from the bottom of the pan. Pour it over the chicken and scatter over the coriander.
Serve with couscous and roasted vegetables.