Ingredients
1kg chicken thigh fillets, halved
3 tablespoons chermoula spice mix or paste (see note)
2 tablespoons olive oil
1 onion, thinly sliced
3 garlic cloves, thinly sliced
1 lemon, thinly sliced
100g blanched almonds
140g green olives
1 cup (250ml) Massel chicken style liquid stock
Couscous, to serve
Chopped coriander, to serve
Instructions
Toss chicken with half the spice mix. Heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until softened. Remove and set aside.
Add chicken to pan and cook over medium-high heat for 2-3 minutes each side until golden. Add lemon, nuts, olives, stock and remaining spice mix. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes or until chicken is cooked. Serve with couscous and coriander.
Key Points About Ingredients:
- Chermoula spice mix or paste is a North African blend typically containing cumin, coriander, paprika, turmeric, and chilli — it's the flavour powerhouse of this dish and can be found in the spice aisle of most supermarkets or made fresh at home.
- Chicken thigh fillets are ideal here because their higher fat content keeps them moist and juicy through the simmering process, unlike breast meat which can dry out quickly.
- Blanched almonds add a lovely buttery crunch and provide healthy monounsaturated fats, while also thickening the sauce slightly as they absorb the cooking liquid.
- Green olives contribute a briny, savoury depth that balances the warm spices beautifully — choose a good-quality variety for the best flavour result.
- Massel chicken-style stock is a plant-based stock alternative that keeps the dish lighter in sodium than many conventional stocks while still delivering rich savoury depth.
Key Nutritional Insights:
- Each serving provides an impressive amount of protein from the chicken thighs and almonds, supporting muscle repair and satiety.
- The olive oil and almonds contribute predominantly heart-healthy monounsaturated fats, making this a nutritionally balanced meal.
- Chermoula spices like turmeric and cumin contain bioactive compounds with anti-inflammatory properties, adding a functional health dimension to this flavourful dish.
- Green olives and stock contribute to the sodium content of this dish — those monitoring sodium intake can reduce olives or choose a low-sodium stock.
- Lemon slices cooked into the dish provide a small but meaningful boost of vitamin C, which also helps enhance iron absorption from the chicken and spices.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories620
- Standard DV% Daily Value*
- Total Fat38 g72 g52.78%
- Saturated Fat7 g20 g35%
- Trans Fat0 g
- Polyunsaturated Fat7 g
- Monounsaturated Fat22 g
- Cholesterol185 mg300 mg61.67%
- Sodium820 mg2300 mg35.65%
- Total Carbohydrate18 g275 g6.55%
- Dietary Fiber4 g28 g14.29%
- Total Sugars3 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein52 g50 g104%
- Vitamin D (Cholecalciferol)18 mcg20 mcg90%
- Calcium90 mg1300 mg6.92%
- Iron4 mg18 mg22.22%
- Potassium780 mg4700 mg16.6%
- Vitamin A420 mcg900 mcg46.67%
- Vitamin C (Ascorbic Acid)18 mg90 mg20%
- Vitamin E (Tocopherol)6 mg15 mg40%
- Vitamin K28 mcg120 mcg23.33%
- Vitamin B1 (Thiamin)0.2 mg1.2 mg16.67%
- Vitamin B2 (Riboflavin)0.3 mg1.3 mg23.08%
- Vitamin B3 (Niacin)14 mg16 mg87.5%
- Vitamin B6 (Pyridoxine)1.1 mg1.7 mg64.71%
- Folate38 mcg400 mcg9.5%
- Vitamin B12 (Cobalamine)0.6 mcg2.4 mcg25%
- Biotin8 mcg30 mcg26.67%
- Vitamin B5 (Pantothenic acid)2.1 mg5 mg42%
- Choline120 mg550 mg21.82%
- Phosphorus480 mg1250 mg38.4%
- Iodine6 mcg150 mcg4%
- Magnesium72 mg420 mg17.14%
- Zinc3.5 mg11 mg31.82%
- Selenium38 mcg55 mcg69.09%
- Copper0.3 mg0.9 mg33.33%
- Manganese0.6 mg2.3 mg26.09%
- Chromium4 mcg35 mcg11.43%
- Molybdenum12 mcg45 mcg26.67%
- Chloride210 mg2300 mg9.13%
