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Moroccan chicken


Serves: 4
timePrep time: 10 mins
timeTotal time:
Moroccan chicken
Recipe by Kate Titford / Photographed by Martin Poole

Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
423Kcal
Fat
22gr
Saturates
4gr
Carbs
15gr
Sugars
13gr
Fibre
6gr
Protein
34gr
Salt
2gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 tbsp olive oil
  • 8 skin-on and bone-in chicken thighs
  • 2 onions, halved and cut into wedges
  • 1 x 500g pack 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

Step by step

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

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