Serves 4
2 tablespoons plain flour2 tablespoons Moroccan seasoning8 chicken legs or thighs2 tablespoon olive oil2 red onions, halved, sliced3 garlic cloves, crushed1 cup chicken stock1 lemon150 g green beans1/3 cup pitted green olives, halvedcouscous, toasted slivered almonds and fresh coriander leaves, to serve
Place flour, seasoning and chicken in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based frying pan over high hear. Cook chicken in batches, turning, for 3 - to 4 minutes or until browned all over. Transfer to a plate.
Reduce heat to medium-high heat. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return chicken to pan. Add stock and 1/2 cup cold water. Cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.
Peel strips of rind from lemon. Juice lemon. Add rind, 1 tablespoon lemon juice, beans and olives to pan. Cover and cook for 10 minutes or until chicken is cooked through. Remove lid. Increase heat to medium-high heat. Simmer for 2 minutes or until sauce thickens. Serve with couscous, almonds and coriander.
Moroccan seasoning can be bought in supermarkets but to make your own mix together half a teaspoon of each of these spices
ground cumin, sweet paprika, ground ginger, turmeric, cinnamon, ground coriander
