Orangey Moroccan Chicken

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BBC Good Food
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

Half a chicken stock cube made up with 50ml of water

Half a tsp coarsely ground rock salt

4 garlic cloves, whole

100 ml dry white wine

2 Chicken Legs (leg and thigh)

Half a tsp chili powder

Juice of 1 orange (use the same orange for the zest)

Half a tsp coarsely ground black pepper

Half a tbsp cornflour

Half a tsp garlic powder

220 g can butter beans

For the marinade:

1 tsp ground coriander

1 large onion, diced

3 tbsp olive oil

2 tbsp golden caster sugar

1 tbsp olive oil

2 tsp ground cumin

grated zest of 1 large orange

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