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Moroccan chicken
Serves: 4
Prep time: 10 minsTotal time: 
Recipe by Kate Titford / Photographed by Martin Poole
Moroccan chicken
Serves: 4
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
423Kcal
Fat
22gr
Saturates
4gr
Carbs
15gr
Sugars
13gr
Fibre
6gr
Protein
34gr
Salt
2gr
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.
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.
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
- Preheat the oven to 180°C, fan 160°C, gas 4. Heat the oil in a casserole and brown the chicken in batches.
- 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.