Tasty recipes for all oc­ca­sions

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15min Cook­ing: 35min Serves: 4 In­gre­di­ents: 800g skin­less chicken lovely legs or cut­lets, trimmed 3 tbsp Moroc­can spice mix 2 tbsp olive oil 1 brown onion, halved, thinly sliced 3 gar­lic cloves, crushed 400g but­ton mush­rooms, sliced 1 lemon, halved, thinly sliced 100g green olives, pit­ted 375ml re­duced-salt chicken stock 3 tbsp flaked al­monds, toasted Cous­cous, to serve


Toss chicken with half the spice mix and set aside for 5 min­utes. Heat a deep large fry­ing pan over high heat un­til hot. Add half the oil to the hot pan and cook the chicken, in batches, for 2-3 min­utes each side or un­til light golden. Re­move to plate. Re­duce heat to medium, add the re­main­ing oil with onion, gar­lic and re­main­ing spice mix, cook, stir­ring of­ten for 3 min­utes un­til soft­ened. Add the mush­rooms, cook, shak­ing the pan oc­ca­sion­ally for 5 min­utes un­til mush­rooms are just ten­der. Re­turn the chicken to the pan, add the lemon, olives and 250ml of stock to pan, cover and cook over medium heat for 25-30 min­utes, adding more stock if re­quired or un­til chicken is cooked through. Scat­ter over the al­monds and serve with cous­cous.

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