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Moroccan Chicken

A juicy Moroccan classic made with chicken thighs, dill, mint, chives and basil.

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
2 tablespoons olive oil
8 chicken thighs, skinned, de-boned and cut into bite-sized pieces
White pepper, freshly ground
3 centimetres fresh ginger, finely chopped
4 garlic cloves, roughly chopped
2 tablespoons of Moroccan butter
8 spring onions with tops, roughly chopped
1 preserved lemon, finely chopped
150g green olives, pitted and halved
2 tablespoons fresh coriander, chopped

Heat the oil in a large frying pan, add the chicken, white pepper, ginger and garlic. Cook whilst stirring on a high heat for 5 minutes. Stir in the Moroccan butter, spring onions and preserved lemon and olives and cook for a further 5 minutes. Toss in the herbs and allow to infuse for a few minutes. Serve warm.

Moroccan Chicken

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