Tasty recipes for all occasions
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.