Moroccan Chicken
Recipe courtesy of www.yeovalley.co.uk.
- 8 organic chicken pieces, thighs and drumsticks
- 450 ml (16 fl oz) Lemon Curd Yoghurt
- 2 cloves garlic, crushed
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground chilli
- ½ tsp salt
- 3 preserved lemons, quartered and pips removed
- 100 g (3½ oz) pitted olives
- 100 ml (3½ oz) chicken stock
- Handful coriander leaves
- Couscous; roasted vegetables - To serve
- Make a few slits in the chicken pieces and pop into a large dish.
- Mix together the yoghurt, garlic,cinnamon, cumin, chilli and salt and pour it over the chicken. Leave it to marinate for 2 to 3 hours.
- Pre-heat oven to 200 deg. C.,400 deg. F., Gas Mark 6.
- Remove the chicken pieces from the marinade and put them in a roasting tin with the preserved lemons. Roast for 40 minutes,add the olives to the tin and then continue cooking for a further 10 to 15 minutes. Test the chicken slip a sharp knife into the meat; if the juices run clear it is cooked.
- Put the chicken, lemons and olives on to a serving plate, then simmer the juices and chicken stock for 3 to 4 minutes, scraping the cooked juices from the bottom of the pan. Pour over the chicken and scatter the coriander over.
- Serve with couscous and roasted vegetables.
