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This dish may sound fancy, but all you need is some store cupboard staples and you’re on your way to the heart of Morocco. It’s quick to prepare, healthy and a flavour sensation. Serve it with couscous, rice, or even atop a pile of creamy mashed potato to soak up all the lovely gravy.
4 free-range chicken drumsticks
4 free-range bone-in chicken thighs, skin on
onion, thinly sliced
4 cloves garlic, thinly sliced
peel of 1 preserved lemon, thinly sliced
1 cup green olives
1½ cups chicken stock
Italian flat-leaf parsley (for garnish)
2 teaspoons paprika
1½ teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
¼ teaspoon ground pepper
pinch flaky sea salt
26cm heavy-bottom pot with lid
Prep time: 15 minutes
Cooking time: 1 hour 20 minutes
Preheat the oven to 150°C fan bake.
Place all the rub ingredients in a small bowl and mix well. Rub the mixture all over the chicken. Place the chicken in a dish, cover and leave at room temperature for one hour for the flavours to get to know the chicken.
Heat 2 tablespoons of olive oil in the pot over medium heat and, working in batches so as not to crowd the pot, brown the chicken then remove from the pot and set to one side. Add the onion and garlic to the pot and cook until soft and translucent. Add the preserved lemon, olives and stock. Bring to a simmer, add the browned chicken, cover and place in the oven for 1 hour. Remove the lid for the final 15 minutes, stirring the chicken to make sure it’s nicely coated. Serve atop a pile of couscous, garnished with chopped Italian flat-leaf parsley.