This lemon chicken recipe with golden onions and green olives is a nod to Moroccan cuisine. Its delicious spices, like turmeric and ginger, will ensure you stay healthy in winter too.
Combine the garlic, cumin, chilli, turmeric, pepper, coriander, parsley, lemon juice and 2 tablespoons of the oil in a large bowl. Add the chicken and toss until evenly coated in the spice paste. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
Heat 2 tablespoons of the remaining oil in a large sturdy heatproof pan over medium–high heat. Working in batches, add the chicken pieces and fry for about 10 minutes, turning once until golden brown on both sides. Transfer the chicken to a plate and cover loosely with foil to keep warm.
Put the onions in the pan with the remaining oil and add salt and pepper to taste. Cook for about 10 minutes, stirring occasionally, until the onions soften.
Return the chicken to the pan with the ginger, lemon and water. Bring to a lively simmer and then reduce the heat to medium–low and cook, covered, for about 40 minutes, or until the chicken is cooked through.
Test by piercing the meat near the bone with a fine skewer and if the juices run clear, the chicken is cooked.
Remove from the heat and scatter with the olives and extra coriander.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Tip: This recipe is lovely served with couscous or brown rice.
Recipe and image from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie and Philippa Sandall (Murdoch Books).
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