Infuse your boring chicken supper with a soupçon of Moroccan inspiration

Ingredients

8 pieces of chicken, thighs and drumsticks

2 onions, chopped

3 cloves garlic, crushed

1 bunch fresh coriander, chopped

1 bunch fresh parsley, chopped

1 lemon, thinly sliced

juice of 1 lemon (optional)

½ tsp ground cinnamon

2 tsp paprika

1 tsp ground ginger

1 tsp cumin

1 tsp turmeric

1 cup pitted green olives

salt and freshly ground black pepper to taste

3 Tbls olive oil

Method

In a large saucepan, sauté the onion in olive oil for about 5 minutes. Add the chicken pieces and brown on both sides. After about 10 minutes, remove the chicken pieces and set aside. Add the garlic, half the coriander, half the parsley, salt and pepper to the pan. Stir and let the flavours combine. Replace the chicken pieces and add the lemon slices, lemon juice, olives and spices. Cover and cook over a low heat for 30 to 45 minutes, adding a little boiling water if necessary. Sprinkle the rest of the fresh coriander and parsley over the chicken and serve with couscous or a crusty loaf of your favourite bread.