Serves: 4
Cook time: 30 minutes
Skill level: Intermediate
Ingredients
- 1 kg chicken thigh fillets, cut in half
- 3 tbsp chermoula spice mix or paste (see note)
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 lemon, thinly sliced
- 100 g blanched almonds
- 140 g green olives
- 1 cup (250 ml) chicken stock (or Massel chicken-style stock)
- Couscous, to serve
- Fresh coriander, chopped, for garnish
Steps
- In a large bowl, toss the chicken pieces with half of the chermoula spice mix until coated.
- Heat the olive oil in a large, deep pan over medium heat. Add the onion and garlic, cooking for 2–3 minutes until softened. Transfer to a plate and set aside.
- Increase the heat to medium-high. Add the chicken to the pan and sear for 2–3 minutes on each side until golden.
- Return the onion and garlic to the pan, then stir in the lemon slices, almonds, olives, chicken stock, and the remaining spice mix.
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Serve hot with fluffy couscous and a sprinkle of fresh coriander.
