Braised Chicken And Chayote

• 2 lb chicken thigh fillets, halved
• 1/3 cup all-purpose flour, seasoned
• 2 tbsp oil
• 1 None onion, chopped
• 3 cloves garlic, sliced
• 1 None long red chili, chopped
• 2 tbsp Moroccan seasoning mix
• 2 cups chicken stock
• 2 tbsp chopped preserved lemon
• 2 None chayote, peeled, cut into wedges
• 2 oz pitted green olives, halved
• 1/2 cup fresh cilantro leaves, to serve
• None None cooked couscous, to serve

1. Coat chicken lightly in flour. Heat 1 tbsp oil in a heavy-bottomed frying pan over high heat. Cook chicken, in batches, for 3-5 mins, until browned. Remove from pan.
2. Add remaining oil to pan. Cook onion until soft. Add garlic, chili and seasoning mix. Cook for 2 mins. Return chicken to pan along with stock and preserved lemon. Bring to a boil, cover and simmer for 30 mins. Add chayote and olives. Cook for 15 mins.
3. Serve with cilantro and couscous.

chicken thigh, flour, oil, onion, garlic, long red chili, seasoning mix, chicken stock, lemon, chayote, green olives, fresh cilantro, couscous

Taken from recipes-plus.com/api/v2.0/recipes/32103 (may not work)