Moroccan-Style Chicken

Time

Prep 10 min · Cook 45 min · 55 min total

Difficulty

medium

1. 1

   Squeeze the juice from 1 lemon, peel and crush the garlic, peel and grate the onion; and mix the chopped herbs - parsley, mint and coriander - together so that they are well combined.

2. 2

   Mix the oil (150ml = a generous 1/2 cup), lemon juice, garlic, onion and two tablespoons of the herbs together; stir in the paprika and cumin; place the chicken in a shallow dish, pour the oil mixture over the chicken and turn, to coat, and marinate for 30 minutes.

   30 min
3. 3

   Heat the remaining oil with the unsalted butter in a non-stick pan. Remove the oil from the marinade and reserve half of the marinade.

4. 4

   Sauté the chicken for 40-50 minutes, turning occasionally, until golden brown and cooked right through.

   50 min
5. 5

   Cut the remaining lemon into wedges, halve the olives, and add both to the pan with the reserved marinade, and cook for 2-3 minutes, or until the lemon wedges start to change colour.

   3 min
6. 6

   Mix the tahini and the remaining herbs. Divide the chicken between 4 warm plates, and serve with the tahini/herb mixture garnished with parsley and paprika.

7. 7

   Variation: If you cannot find tahini, use hummus mixed with 1-2 tablespoons of olive oil or lemon juice.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.