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Moroccan chicken with chickpeas and olives
Moroccan chicken with chickpeas and olives
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Ingredients:
  • 75g plain flour
  • 40.00 ml ras el hanout (see note) or Moroccan spice mix
  • 8 chicken thigh cutlets (with skin & bone)
  • 36.40 gm olive oil
  • 1 onion, sliced
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 40.00 ml chopped preserved lemon rind (white pith and flesh discarded)
  • 500ml chicken stock
  • 400g canned chickpeas, rinsed, drained
  • 60g olive
  • 20.00 ml chopped coriander leaves
  • Couscous, to serve
Instructions:
  • Mix the flour with 1 tablespoon of fragrant ras el hanout spice blend and season generously. Coat the chicken with the seasoned mixture.
  • In a large, deep frypan over medium-high heat, heat the oil until shimmering. Add chicken in batches and cook for 2-3 minutes per side until golden brown all over. Set aside once cooked.
  • Heat the pan to medium, sauté onions until softened for 2-3 minutes. Stir in the remaining ras el hanout, tomatoes, preserved lemon rind, stock, and chickpeas. Place the chicken back into the pan, ensuring it's covered in the liquid; add water if needed. Simmer on low for 45 minutes until the chicken is cooked and the stew is reduced. Stir in olives, coriander, and season to taste, considering the natural saltiness from lemons and olives. Serve over couscous.

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