One-Pan Moroccan Chicken Recipe
In an extract from her new cookbook 'One Pan Roasts', Molly Shuster shares a recipe for Moroccan chicken
1 chicken, quartered
1 onion, cut into 1cm thick slices
2 tsp ground cumin
2 tsp ground coriander
2 Tbsp olive oil
Salt and freshly ground black pepper
100g pitted green olives, chopped
Rind of 1 preserved lemon, finely chopped (you don’t need the flesh of the lemon)
1. Preheat oven to 190C.
2. Toss chicken, onion, spices and oil together on a baking tray. Spread out in a single layer and season.
3. Bake for 35 minutes until chicken is golden and cooked through. Meanwhile, mix together olives and lemon rind and spoon over chicken.
• Extract reprinted with permission from One Pan Roasts by Molly Shuster, Murdoch Books $39.99