Moroccan Cinnamon & Lemon Chicken
20m prep 1h 15m cook 1h ready
A fragrant Moroccan chicken dish with cinnamon and lemon, slow-cooked with potatoes and tomatoes for a comforting one-pot meal.
Ingredients
- 2 tbsp olive oil
- 1 onion roughly sliced
- 2.5 cinnamon stick
- 2 large tomatoes roughly chopped
- 1/2 tsp turmeric
- 1/4 tsp freshly ground black pepper
- 3 4/13 lbs chicken legs and thighs on the bone skinned
- 10 7/12 oz small waxy potatoes roughly sliced
- 1 unwaxed lemon thinly sliced and pips removed
- 2 large handfuls parsley leaves finely chopped
- sea salt
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 3040 mg
- Iron: 64.2 mg
- Magnesium: 2576 mg
- Phosphorus: 5309 mg
- Potassium: 34634 mg
- Zinc: 35 mg
Let's Cook
-
Step 1.
Preheat the oven to 190°C/375°F/Gas 5. Heat 2 tbsp olive oil in a flameproof casserole dish over medium heat. Add the roughly sliced onion and 2.5cm cinnamon stick. Cook, stirring occasionally, for 6–7 minutes, until the onion is just turning golden.
-
Step 2.
Add the roughly chopped tomatoes, ½ tsp turmeric, ¼ tsp black pepper, and a good pinch of salt. Mix well. Add the skinned chicken legs and thighs. Layer the roughly sliced potatoes and thinly sliced lemon (with pips removed) alternately over the chicken. Pour in enough freshly boiled water to just cover everything. Cover the casserole with the lid and place in the preheated oven. Cook for 1 hour, until the chicken is cooked through and tender.
-
Step 3.
Return the casserole dish to the hob over medium heat. Remove the lid and cook for 15 minutes, stirring occasionally and gently, to reduce the sauce. Gently stir in the finely chopped parsley and serve immediately.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.