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
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
All the best Jan
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.
ReplyDeleteWishing you a happy weekend,
Olympia
...there are so many way to prepare chicken!
ReplyDeleteYum, that looks delicious and suitable for any time of year.
ReplyDeleteYou can't go wrong with this: chicken, garlic, olive oil, olives... mmmmmm!
ReplyDeleteI 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 .☺
ReplyDeleteBone-in gives it so much more flavour. This looks delicious.
ReplyDeleteBoa tarde, a sugestão é convidativa, sou apreciador da comida marroquina, os sabores são agradáveis.
ReplyDeleteBom fim de semana,
AG
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!!!
ReplyDelete
ReplyDeleteMy mouth she is watering
I love Moroccan style food.
ReplyDeleteThe 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.
I imagine that could get spicy.
ReplyDeleteSo yummy! I want some....Hugs, Valerie
ReplyDeletelooks a lot better than what I had for lunch :)
ReplyDeleteI've never used harissa spice mix before. I'll have to give it a try.
ReplyDeleteThis sounds so lovely! I'm glad to be home and cooking myself!
ReplyDeleteLove Moroccan flavours. Yum.
ReplyDeleteSe ve muy sabroso. Besitos.
ReplyDeleteI do enjoy chicken and love casseroles, but we seem to be eating mainly salads at the moment xx
ReplyDeleteThanks for this deliciuose recipe.
ReplyDeleteHave a nice weekend
regards
Maria
Divagar Sobre Tudo um Pouco
What's not to like? Yum!
ReplyDeleteLooks good and should imagine it would taste the same.
ReplyDeleteIn Germany I haven´t found preserved lemons - what can I take instead?
ReplyDeleteIris Flavia said:
ReplyDelete"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
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 :-)
ReplyDeleteTagine!
ReplyDeleteIt's been forever since I made preserved lemons.
Casseroles are always great ~ delish recipe!
ReplyDeleteHappy Weekend to you,
A ShutterBug Explores,
aka (A Creative Harbor)
Yummy! Thank you Jan!
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