Moroccan-style chicken

• 2 tbsp olive oil↗ tbsp
• chicken legs↗2

  pieces

• onion↗1

  sliced

• lemon↗1
• garlic clove↗1

  crushed

• small knob ginger↗

  peeled and finely chopped

• 2 tsp chermoula tsp

  spice mix

• chicken↗225ml ml

  or vegetable stock (from a cube is fine)

• clear honey↗1 tsp tsp
• handful green olives↗
• chopped coriander

  to serve

Step-by-step instructions

1. 1

   Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.

2. 2

   Meanwhile, halve the lemon, then cut 1 half into quarters. 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. Dollop into the frying pan and cook 1 min more until you can smell the spices. Pour over the chicken or vegetable stock and honey, then bring to the boil.

3. 3

   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). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.