Braised Chicken And Chayote - cooking recipe

Ingredients

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

Preparation

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.
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.
Serve with cilantro and couscous.