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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a large frying pan over medium heat with 1 tbsp of oil. | 2. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. | 3. Turn over, then tip the onion into the pan. | 4. Cook for another 5 mins until the onion is soft and chicken golden all over. | 5. Meanwhile, halve the lemon, then cut 1 half into quarters. | 6. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender. Pound together with remaining oil, garlic, ginger and chermoula to make a paste. | 7. Dollop into the frying pan and cook 1 min more until you can smell the spices. | 8. Pour over the chicken or vegetable stock and honey, then bring to the boil. | 9. Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the final 5 mins of cooking). | 10. Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken leg	2			1940.2711	1.5413	148.4217	144.6137
onion	1		sliced	64.0	14.944	1.76	0.16
lemon	1			1.2808	0.4116	0.0486	0.0132
garlic clove	1		crushed	-	-	-	-
ginger	1		peeled chopped	-	-	-	-
spice	2	teaspoons	mixed	9.994	2.7406	0.2314	0.3302
chicken	225			-	-	-	-
clear honey	1	teaspoon		-	-	-	-
green olive				-	-	-	-
coriander			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.