Moroccan chicken stew with lemon and olives recipe

Moroccan chicken stew with lemon and olives recipe




Serves 4 | Ready in 45 minutes | Rating
This quick stew is full of North African flavours yet low in saturated fat.



Ingredients
2 tsp olive oil
1 small onion, finely chopped
4 garlic cloves, crushed
5cm piece fresh ginger, finely grated
1/2 tsp turmeric powder
4 skinless chicken breasts
1 small cinnamon stick
Pinch of saffron
600ml chicken stock, hot
Grated zest and juice of 1 small lemon
Handful each fresh mint and fresh flatleaf parsley, finely chopped
275g couscous
15g pine nuts, toasted
25g small black or green olives
Method
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.
2. Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata
(a classic fresh herb flavouring). Set aside.
3. 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.
4. 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.
5. Return the chicken to the pan along with the olives and gremolata, and stir. Serve with the couscous.
Nutritional info
Per serving 405kcals, 8.7g fat (1.3g saturated), 47.1g protein, 38.7g carbs, 1.5g sugar, 1.2g salt

Wine Recommendation
Wine note: A rich Californian rosé or a light, juicy red, such as a Chilean Pinot Noir, would be lovely with this.