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Friday, 15 June 2018

Moroccan Chicken : A Tasty and Delicious Casserole


No matter what the season, casseroles remain in my menu plans, what about you?

Ingredients:
Serves Four
1 tbsp. olive oil
8 skin-on and bone-in chicken thighs
2 onions, halved and cut into wedges
500g baby Chantenay carrots, trimmed
2 cloves garlic, chopped
1½ tbsp. harissa spice mix (from a jar)
3-4 preserved lemons, drained and sliced
3 tbsp. pitted green olives

500ml chicken stock

Method:
1. Preheat the oven to 180°C, fan 160°C, gas 4. Heat the oil in a casserole and brown the chicken in batches.

2. Soften the onion and carrots in the casserole for 10 minutes. Add the garlic and cook for 1 minute, then stir in the spice mix. Return the chicken to the pan, putting it on top of the vegetables, skin-side up. Add the preserved lemons and olives, then pour over the stock. Bring to the boil. Cover and cook in the oven for about 45 minutes until the chicken thighs are cooked through. Check the seasoning and serve.
Why not serve with Cauliflower Couscous - see here

Tips:
Make the day before; cool, cover and chill.
It can also be frozen

Nutrition Per Serving:
Fat 22g Protein 34g Carbs 15g
From an original idea here

A variety of recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

27 comments:

Things and Thoughts said...

I always enjoy your delicious recipes. All those ingredients fit me perfectly!Thanks for sharing and thanks for stopping by my site. Your visits are so much apprecitaed Jan.
Wishing you a happy weekend,
Olympia

Tom said...

...there are so many way to prepare chicken!

Jo said...

Yum, that looks delicious and suitable for any time of year.

DUTA said...

You can't go wrong with this: chicken, garlic, olive oil, olives... mmmmmm!

PerthDailyPhoto said...

I do love casseroles too Jan, love that you can just pop them in the oven and let them cook away as you get on with other things.. one of these days I'm going to get a slow cooker .☺

Christine said...

Bone-in gives it so much more flavour. This looks delicious.

Existe Sempre Um Lugar said...

Boa tarde, a sugestão é convidativa, sou apreciador da comida marroquina, os sabores são agradáveis.
Bom fim de semana,
AG

Debbie said...

now that's a winner...i just adore one pot meals. in a slow cooker, in the oven or stove top, they just can't be beat!!!

Author R. Mac Wheeler said...


My mouth she is watering

Catarina said...

I love Moroccan style food.
The ingredient I do not have is harissa spice mix. Was looking for a substitute. Red pepper flakes can be a substitute… but I am sure it lacks that very special taste of the harissa.

William Kendall said...

I imagine that could get spicy.

Valerie-Jael said...

So yummy! I want some....Hugs, Valerie

sage said...

looks a lot better than what I had for lunch :)

Mary Kirkland said...

I've never used harissa spice mix before. I'll have to give it a try.

Jenn Jilks said...

This sounds so lovely! I'm glad to be home and cooking myself!

Elephant's Child said...

Love Moroccan flavours. Yum.

Teresa said...

Se ve muy sabroso. Besitos.

Cheryl mylittlepieceofengland said...

I do enjoy chicken and love casseroles, but we seem to be eating mainly salads at the moment xx

Maria Rodrigues said...

Thanks for this deliciuose recipe.
Have a nice weekend
regards
Maria
Divagar Sobre Tudo um Pouco

Chris Lally said...

What's not to like? Yum!

Margaret-whiteangel said...

Looks good and should imagine it would taste the same.

Iris Flavia said...

In Germany I haven´t found preserved lemons - what can I take instead?

Lowcarb team member said...

Iris Flavia said:
"In Germany I haven´t found preserved lemons - what can I take instead?"

Hello Iris, many thanks for your question.
You can thinly slice a fresh lemon and then sauté it over low heat with little olive oil, a few pinches of salt and sugar until the rinds are very soft. Cool slightly and then chop.

Or try using mild green olive(s) and some lemon juice, this can work if you haven't/can't get preserved lemons.

Hope you enjoy the dish

All the best Jan

Iris Flavia said...

Thank you, Jan! I think I´ll try both! Jamie Oliver uses those lemons, too, and I was always like... WHERE get them? Now I have two solutions :-)

Sandi said...

Tagine!

It's been forever since I made preserved lemons.

carol l mckenna said...

Casseroles are always great ~ delish recipe!

Happy Weekend to you,
A ShutterBug Explores,
aka (A Creative Harbor)

Magic Love Crow said...

Yummy! Thank you Jan!