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MOROCCAN CHICKEN THIGHS WITH PRESERVED LEMON & OLIVES

MOROCCAN CHICKEN THIGHS WITH PRESERVED LEMON & OLIVES

MOROCCAN CHICKEN THIGHS WITH PRESERVED LEMON & OLIVES

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

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.

Ingredients

olive oil

1 white onion, finely sliced

8 chicken thighs (boneless/ skinless)

3 carrots, thinly sliced

3 courgette, or 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/cracked pepper

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