Ingredients
- 2 tbsp rapeseed or olive oil
- 1 large onion, finely chopped
- 10 cm piece of ginger grated
- 4 garlic cloves chopped
- 8 chicken thighs - bone in
- 2 heaped tsp Ras el hanout
- 1 tsp turmeric
- 1 tsp paprika
- 4 carrots cut into thick batons
- 2 sweet potatoes, cut into large chunks
- 1 tbsp honey
- 750 ml chicken or vegetable stock
- 75 G Green or black olives
- 4 small preserved lemons inside scooped out and skins finely sliced
- 2 tbsp freshly chopped coriander
- 2 tbsp freshly chopped parsley
- Freshly ground black pepper and salt if required
Servings:
Instructions
- Pre heat the oven to 190c/170c fan/Gas 5
- Heat the oil in a large pan, add the chicken thighs and brown all over. Remove and set aside.
- Add the onion, ginger and garlic and sauté for 2-3 mins. Stir in the spices, mix well and continue cooking for another minute.
- Toss in the carrots, sweet potatoes, preserved lemons and honey, mix well then pour in the stock. Season with salt and pepper.
- Transfer to the oven and cook for 1 hour. Add the olives and continue cooking for a further 20 minutes or until the chicken is tender and cooked.
- Stir in half of the fresh herbs and sprinkle with the remainder before serving.
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