Moroccan Cinnamon and Lemon Chicken

Name: Moroccan Cinnamon and Lemon Chicken
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1.5 kg/3 lb 5 oz chicken legs and thighs on the bone, skinned; 2 large tomatoes, roughly chopped; ¼ tsp freshly ground black pepper; ½ tsp turmeric; 1 unwaxed lemon, thinly sliced and pips removed; sea salt; 2 large handfuls parsley leaves, finely chopped; 2.5 cm/1 in cinnamon stick; 1 onion, roughly sliced; 300 g/10½ oz small waxy potatoes, roughly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

2 tbsp olive oil
1 onion, roughly sliced
2.5 cm/

Africa
Morocco
Main course
Gluten-free
Spicy
Mediterranean

Method

Preheat the oven to 190°C/375°F/Gas 5. Heat the oil in an flameproof casserole dish over a medium heat, then add the onion and cinnamon. Cook, stirring occasionally, for