Morocco is a long way to go for Chicken !

Yes, Morocco is a long way to go for Chicken ... and I'm sure there are not too many planning to go there this month! Of course if you are, I wish you a great visit, because Morocco is a gateway to Africa and a country of dizzying diversity. Here you'll find epic mountain ranges, ancient cities, sweeping deserts – and warm hospitality...

But Jan, I hear you asking, why are you talking about Morocco? The reason is this recipe idea (you know me and recipe ideas, lol) it's for Moroccan inspired Chicken ... a tasty and delicious casserole. 

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