Moroccan chicken with green olives and lemon

Ingredients

Instructions

1. Put a little oil in a large saucepan or wok. Fry the onions and garlic until the become soft. Add the chicken thighs and fry until they become browned.
2. Cut the lemon into small chunks, including the zest and pith. Add to the pan.
3. Add the almonds, raisins, olives, water and stock to the pan and bring to the boil. Turn down the heat and simmer, with a lid on for
   25-30 minutes until the chicken is tender.
4. Meanwhile cook the rice.
5. Add the coriander to the chicken just before serving.

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