One-Pan Moroccan Chicken Recipe

In an extract from her new cookbook 'One Pan Roasts', Molly Shuster shares a recipe for Moroccan chicken

Molly Shuster's one-pan Moroccan chicken dish. Picture / Lauren Volo

Serves 4 

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



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