Moroccan Chicken Thighs with Lemon - this recipe id designed to feed a family, so cut back on ingredients if you are only cooking for one or two.
Heat the oven to 180 degrees.
Heat olive oil in a casserole dish and cook peeled and diced onions and garlic until translucent. Add the paprika, cinnamon,ginger, turmeric and cayenne pepper and cook for a further two minutes. Add the chicken stock and bring the mixture to the boil.
Pat dry the chicken thighs with a paper towel and place into the casserole dish with the stock. Put the lid on and bake in the oven for 60 minutes until the chicken is tender. Using a spoon, transfer the chicken to a serving platter.
On the stove top, heat the remaining liquid until thickened. Add the olives, lemon juice and lemon zest. Season with salt and pepper and pour the sauce over the chicken. Sprinkle with finely sliced spring onion.
Serve with mashed potato and sautéed kale.
700g chicken thighs
4 cloves garlic
1 tbsp sweet paprika*
1 tsp cinnamon*
½ tsp ground ginger*
½ tsp turmeric*
¼ tsp cayenne pepper*
2 cups chicken stock*
1 lemon, zested and juiced
½ cup kalamata olives (optional)*
2 spring onions
2 tsp flaky salt*
*may not be included in your Riverside Market Box