Slightly Moroccan Chicken

Manic week at work - and the madness of inviting 4 people over for lunch on Easter Friday but not getting home early enough on Thursday to do the shopping.   So what did I do?

Well, I shuffled through the food porn I own and found a new recipee to try (lol very sensible) and speed shopped.   So what did I make?

Chicken with Green Olives and Lemon

• 2 cloves of garlic
• 2 tsp of paprika
• 2 tsp of ground cumin
• 1/2 tsp of black pepper
• 2 tablespoons of olive oil
• 2 Onions - chopped
• 8 chicken thighs
• 1 tsp saffron threads
• 2tsp turmeric
• 110g of green olives pitted
• 2 large lemons
• 1 large orange

Mash the garlic and mix with the paprika, cumin and black pepper with the olive oil.  Trim the chicken, then fry in a little oil until golden on both sides.  Remove the chicken from the oil and add the chopped onion.  

Once the onion is golden, add the garlic mixture as well as the tumeric, saffron and olives.  Cook over a medium heat for a little then add the chicken in.  Pour over the juice of 1 lemon and 225ml of water.  Cut the second lemon and orange into thick slices and add to the pot.

Bring to the boil and then let it simmer for about 20 - 30 minute until the chicken is cooked.  Serve over rice or for a proper authentic Moroccan feel, use cous cous

Utterly glorious and really quite easy

L xx

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