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    CHICKEN TONIGHT or any night

    Jul 23, 2020 5 minutes

    MOROCCAN SPICED APRICOT CHICKEN WITH GREMOLATA

    SERVES 6 PREP AND COOK: 1 HOUR

    1kg chat potatoes, halved
    12 chicken thigh cutlets (2kg), with skin on, trimmed
    3 large onions, cut into thick wedges
    ⅔ cup apricot jam
    ½ cup lemon juice
    ⅓ cup Moroccan seasoning
    4 cloves garlic, finely chopped
    ¼ cup loosely packed fresh thyme leaves

    GREMOLATA

    ½ cup chopped fresh parsley
    1 tsp finely grated lemon rind
    1 small clove garlic, finely chopped

    1 Boil or microwave potatoes until just tender. Drain. Pat dry with absorbent kitchen paper. Season with salt and pepper.

    2 To make gremolata, combine all ingredients in a small bowl. Cover and refrigerate.

    Heat an oiled, large frying pan over a high heat. Add the chicken cutlets in two batches. Cook for about 3 minutes on each side, or until golden. Remove. Add onions to pan. Cook, stirring occasionally, for about

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