Moroccan Chicken
By Yeo Valley
Published on 03 January 2023
Lemon Curd yogurt with a Moroccan spice mixture stirred in - such a good marinade for chicken. Serve it all up with couscous and roasted veg for a great moreish supper.Time and servings
1 hr 17 minsTotal time
4Servings
7 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 8 organic chicken thighs and drumsticks
- 450 ml of yeo valley lemon curd yogurt
- 2 garlic cloves, crushed
- 2 tsp of ground cumin
- 1 tsp of ground chilli
- 0.5 tsp of salt
- 3 preserved lemons, quartered and pips removed
- 100 g of pitted olives
- 100 ml of chicken stock
- 1 handful of coriander leaves
- 1 tsp of ground cinnamon
Method
Step 1
Make a few slits in the chicken pieces and pop into a large dish or tin.Step 2
Mix together the Yeo Valley yogurt, garlic, cinnamon, cumin, chilli and salt and pour it over the chicken. Leave to marinate for 2-3 hours.Step 3
Preheat the oven to 200C/Gas 6. Remove the chicken pieces from the marinade and put them in a roasting tin with the preserved lemons. Roast for 40 minutes, add the olives to the tin and then continue to cook for a further 10-15 minutes.Step 4
Testt whether the chicken is cooked by slipping a sharp knife into your chicken - if the juices run clear it is cooked.Step 5
Put the chicken, lemons and olives onto a serving plate, then simmer the juices and chicken stock for 3-4 minutes, scraping the cooked juices from the bottom of the pan. Pour it over the chicken and scatter over the coriander. Serve with couscous and roasted vegetables.