01.

Ingredients

2 tbsp olive oil
8 boneless chicken thighs halved or cut into chunks (or chicken breasts)
1 onion, chopped
3 cloves garlic, crushed
3 tsp spice mountain Marrakesh chicken spices
250ml good quality chicken or veg stock
2 dried Iranian limes, pierce the skin of the limes in a couple of places
a generous handful of pitted green olives
fresh parsley, chopped

02.

Method

  • Heat the oil in a lidded cooking pot. Add the chicken and saute until lightly browned all over. Add the onion, garlic & spices and fry for a further 2 minutes.
  • Add the stock and the dried Iranian limes. Season with salt & pepper. Bring to the boil, cover tightly, then reduce the heat and simmer for 45 mins.
  • Squeeze the softened Iranian limes to extract the juice into the sauce. Add the green olives.
  • Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley. Serve with couscous.