Moroccan chicken stew with lemon and olives

Moroccan chicken stew with lemon and olives
  • Serves icon Serves 4 people
  • Time icon Ready in 45 minutes

This quick Moroccon chicken stew is full of North African flavours yet low in saturated fat.

Nutrition: per serving

Calories
405kcals
Fat
8.7g (1.3g saturated)
Protein
47.1g
Carbohydrates
38.7g (1.5g sugar)
Salt
1.2g
Calories
405kcals
Fat
8.7g (1.3g saturated)
Protein
47.1g
Carbohydrates
38.7g (1.5g sugar)
Salt
1.2g

Ingredients

  • 2 tsp olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, crushed
  • 5cm piece fresh ginger, finely grated
  • 1/2 tsp turmeric powder
  • 4 skinless chicken breasts
  • 1 small cinnamon stick
  • Pinch of saffron
  • 600ml chicken stock, hot
  • Grated zest and juice of 1 small lemon
  • Handful each fresh mint and fresh flatleaf parsley, finely chopped
  • 275g couscous
  • 15g pine nuts, toasted
  • 25g small black or green olives

Method

  1. Heat the oil in a large pan. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Add most of the crushed garlic (reserving a teaspoon), ginger and turmeric and cook, stirring, for 1 minute. Add the chicken, cinnamon, saffron, stock and lemon juice. Season, bring to a simmer and cook, uncovered, for 20 minutes or until the chicken is tender.
  2. Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata
  3. (a classic fresh herb flavouring). Set aside.
  4. Lift the cooked chicken onto a plate with a slotted spoon. Cover to keep hot. Increase the heat and boil the sauce for 10 minutes or until reduced by about half and well-flavoured.
  5. Meanwhile, put the couscous in a large bowl and pour over 450ml boiling water, cover and stand for 5 minutes. Uncover and stir through the pine nuts.
  6. Return the chicken to the pan along with the olives and gremolata, and stir. Serve with the couscous.

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