Moroccan Lemon Chicken

25 ml olive oil

1 onion, finely diced

15 g ginger, grated

½ tsp cinnamon

1 bunch coriander

1 bunch parsley

1 chilli finely sliced

2 chicken legs

250 ml chicken stock

1 preserved lemon

1 lemon, to squeeze

Salt and pepper

Pinch saffron

Soak saffron in 30 ml water.

Put oil in saucepan. Scatter in onions, then ginger, cinnamon and chilli.

Place chicken on top, and sprinkle with salt and pepper.

Pour in saffron water and half of the stock.

Cover tightly and bring to the boil.

Cook, covered, until chicken is tender. Add more stock if required.

Thicken sauce, if required, by boiling until sauce is reduced.

Squeeze in lemon and add preserved lemon.

Sprinkle with coriander and parsley.

Serve with couscous, rice or quinoa.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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