Name: Moroccan chicken
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1.6 kilogram chicken, segmented, skin and fat removed; 1 onion, finely sliced; 3 clove garlic, crushed; 3 teaspoon moroccan spice; 1 long red chilli, chopped; 2 1/2 cup salt-reduced chicken stock; saffron threads; 1/2 cup whole green olives; 120 gram baby spinach leaves; 1/3 cup coriander leaves, plus extra, to serve; cooked quinoa, to serve; 1/4 cup toasted flaked almonds, to serve

Moroccan chicken

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Serves 4

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

1 tablespoon olive oil

1.6 kilogram chicken, segmented, skin and fat removed

1 onion, finely sliced

3 clove garlic, crushed

3 teaspoon moroccan spice

1 long red chilli, chopped

2 1/2 cup salt-reduced chicken stock

saffron threads

1/2 cup whole green olives

120 gram baby spinach leaves

1/3 cup coriander leaves, plus extra, to serve

cooked quinoa, to serve

1/4 cup toasted flaked almonds, to serve

Method

1.Heat oil in a large heavy-based saucepan on high. Brown chicken in 2 batches, 34 minutes each side, until golden brown. Transfer to a plate.

2.Saute onion 4-5 minutes, until tender. Add garlic, spice and chilli. Cook, stirring, 1 minute, until fragrant.

3.Return chicken to pan with stock and saffron. Bring to boil. Reduce heat to low. Simmer, covered, 25-30 minutes, until chicken is cooked through. Stir olives through. Season to taste.

4.Just before serving, stir spinach and coriander through. Serve with quinoa and sprinkled with almonds and extra coriander.

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