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Moroccan Chicken With Green Olives, Currants & Lemon

It wouldn’t be Melbourne without a string of beautiful warm days, followed by a snap of freezing, cold days. Luckily, I was prepared. Here’s a ripper recipe that is super easy and will definitely hit the spot for any cold days ahead.
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Servings 4

Ingredients
  

  • 500 g chicken thighs skinless, chopped into 5 cm pieces
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 2 tablespoons plain flour
  • 1/2 tablespoon extra virgin olive oil
  • 1 brown onion diced
  • 3 cloves garlic finely chopped
  • 3 cm ginger piece finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/3 cup currants
  • 1/3 cup chicken stock
  • 1/2 cup green olives pitted
  • 1 lemon zest & juice
  • 1 cup coriander leaves

Keywords

Lunch, Starters
Chicken, Dairy Free, Egg Free, Gluten Free, Nut Free
Allergen Dairy-free, Egg-free, Gluten Free, Nut-free
Protein Chicken
Member Free