Name: Zesty Moroccan chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1.5 kilogram chicken pieces, legs, thighs and drumsticks separated, skin removed; zest and juice of 1 lemon; 1 1/2 tablespoon store-bought Moroccan seasoning; 2 1/2 tablespoon olive oil; 1 red onion, chopped; 1 brown onion, chopped; 3 clove garlic, finely chopped; 1 kumara, peeled, diced; 1/3 cup FreshLife dried apricots, chopped; 1/3 cup FreshLife Medjool dates, pitted, chopped; 1/3 cup FreshLife raisins or sultanas; 1/4 cup FreshLife natural almonds, chopped; 1/2 cup chicken stock; 2 x 400g canned chopped tomatoes; salt and pepper; 1/4 cup FreshLife sliced almonds, toasted; 1 cup cherry tomatoes, chopped; 2 tablespoon coriander leaves and stems, chopped; 2 tablespoon parsley, chopped; rice and a salad, to serve

Zesty Moroccan chicken

This recipe turns an ordinary dish into something extraordinary with Freshlife nuts and dried fruit. Serve with rice and a fresh salad for a winning meal the whole family will love

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Serves 6

Prep

20M

Cook

25M

Marinate

30M

Total

45M

For more delicious inspiration, visit nz.freshlife.com.au

Ingredients

1.5 kilogram chicken pieces, legs, thighs and drumsticks separated, skin removed

zest and juice of 1 lemon

1 1/2 tablespoon store-bought Moroccan seasoning

2 1/2 tablespoon olive oil

1 red onion, chopped

1 brown onion, chopped

3 clove garlic, finely chopped

1 kumara, peeled, diced

1/3 cup FreshLife dried apricots, chopped

1/3 cup FreshLife Medjool dates, pitted, chopped

1/3 cup FreshLife raisins or sultanas

1/4 cup FreshLife natural almonds, chopped

1/2 cup chicken stock

2 x 400g canned chopped tomatoes

salt and pepper

1/4 cup FreshLife sliced almonds, toasted

1 cup cherry tomatoes, chopped

2 tablespoon coriander leaves and stems, chopped

2 tablespoon parsley, chopped

rice and a salad, to serve

Method

1.Place chicken in a non-reactive container, sprinkle with lemon zest, juice and Moroccan seasoning and refrigerate for 30 minutes.

2.Heat 2 tablespoons olive oil in a large pan and brown chicken pieces until well coloured. Remove chicken and set aside.

3.Heat remaining oil in the frying pan. Add onions and garlic; cook until soft. Mix in the kumara, dried fruit and almonds. Stir in the stock and tomatoes and bring to a simmer.

4.Add chicken pieces, cover, simmer for 20-25 minutes. Remove the cover and increase heat, simmering until thickened. Season with salt and pepper.

5.Transfer to a serving dish and top with sliced toasted almonds, cherry tomatoes and the fresh herbs. Serve with rice and a salad.

Women's Weekly Food