Moroccan chicken

Preparation time:
40 mins
Cooking time:
40 mins
Serves:
6
Feel like changing up your chicken dinner? Try this exotic dish...

Ingredients

8 chicken thigh cutlets, skin on
2 tsps olive oil
2 onions, finely chopped
2 cloves garlic, crushed
1 cup chicken stock
400g can cherry tomatoes in juice
2 tblsps lemon juice
2 quarters preserved lemon
cup finely chopped fresh parsley
cup finely chopped fresh mint

Roasted vegetable couscous (far right), to serve

Harissa

4 long fresh red chillies
3 cloves garlic
1 tsp cumin seeds
1 tsp coriander seeds
2 tblsps olive oil
Salt and pepper, to taste

Method

1 To make harissa, cut chillies in half lengthways. Scrape away seeds then cut away the membranes. Discard. Roughly chop flesh. Place in a small food processor with garlic and seeds. Process until finely crushed. Add oil. Season. Process until smooth.

2 Place chicken in a large bowl. Add harissa and toss to coat. Refrigerate, covered, for 2 hours, or overnight to marinate.

3 Heat oil in a large flameproof roasting pan over a high heat. Add chicken, skin-side down first, in two batches. Cook for 5 minutes on each side, or until browned. Remove.

4 Reduce heat to medium-low. Add onions and garlic to same pan. Cook, stirring, until soft. Return chicken to pan with stock, tomatoes and lemon juice. Bring to boil. Cover tightly with a double layer of foil.

5 Cook in a hot oven (200C) for about 35 minutes, or until chicken is cooked through. Remove chicken and tomatoes. Place pan over a high heat. Bring to boil. Simmer for about 5 minutes, or until slightly thickened.

6 Meanwhile, remove flesh from lemon and discard. Finely chop rind. Combine with parsley and mint.

7 Return chicken and tomatoes to sauce. Sprinkle with roasted vegetable couscous. Garnish with parsley mixture.

_

Source:
New Idea
Author:
Stylist:
Cass Stokes
Photographer:
Stuart Scott

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