Moroccan Chicken

A juicy Moroccan classic made with chicken thighs, dill, mint, chives and basil.
  • 2 tablespoons olive oil
  • 8 chicken thighs, skinned, de-boned and cut into bite-sized pieces
  • White pepper, freshly ground
  • 3 centimetres fresh ginger, finely chopped
  • 4 garlic cloves, roughly chopped
  • 2 tablespoons of Moroccan butter
  • 8 spring onions with tops, roughly chopped
  • 1 preserved lemon, finely chopped
  • 150g green olives, pitted and halved
  • 2 tablespoons fresh coriander, chopped
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 tablespoons dill, chopped
  • 2 tablespoons mint, chopped
  • 2 tablespoons chives, chopped
  • 2 tablespoons basil, chopped

Heat the oil in a large frying pan, add the chicken, white pepper, ginger and garlic. Cook whilst stirring on a high heat for 5 minutes. Stir in the Moroccan butter, spring onions and preserved lemon and olives and cook for a further 5 minutes. Toss in the herbs and allow to infuse for a few minutes. Serve warm.

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