MOROCCAN CHICKEN THIGHS WITH PRESERVED LEMON & OLIVES

A traditional Moroccan dish created by Producer of the Month: Besaha

Prep:
Cook:
Serves:
6

Ingredients

Olive oil

1 white onion, finely sliced

8 chicken thighs (boneless and skinless)

3 carrots, thinly sliced

3 courgette, or a good handful of green beans

Fresh coriander, finely chopped

1 segment preserved lemon, washed and thinly sliced

3 tsp Besaha Ras El Hanout

1/2 cup green olives

Salt and freshly cracked pepper

Method

In a pan, sauté onion in a generous splash of olive oil over a medium heat until they are soft. Add cracked pepper & salt while you sauté to bring out the flavour of the onion and help with caramelisation

Add the chicken thighs. Sprinkle Besaha Ras El Hanout and cook on a medium heat until chicken is browned. Turn and brown the other side of the chicken

Cut your carrots into small pieces and add to pan and cook for 5 mins. Add sliced preserved lemon, courgettes and beans, olives and finely chopped coriander

Lower the heat, add 1/4 cup of water and cover. Turn ingredients occasionally and cook for around 20-30 minutes (or until carrots are cooked)

Serve with couscous or crusty bread