This hearty winter dish is super easy and super flavourful. Full of delicious Moroccan spices and a dash of our beautiful Red Devil chilli powder, you'll be coming back for seconds – we guarantee it! We've included a bonus recipe for our delicious and fragrant preserved lemons – a must for this dish!
Ingredients
- 4 chicken thighs. I use skinless and boneless.
- 2 tablespoons olive oil
- 1 onion, chopped
- Salt and pepper
- 2 cloves garlic, chopped
- ½ tablespoon paprika
- ½ teaspoon cinnamon
- ¼ teaspoon turmeric
- 1 teaspoon fresh grated ginger
- ½ teaspoon Red Devil chilli powder
- 1 cup chicken stock
- 1 preserved lemon, use rind only (remove flesh and pith)
- ¼ cup raisins or sultanas
- 1 tablespoon lemon juice
- Parsley or coriander to garnish
The Magic
- Fry chopped onion in olive oil, well seasoned with salt and pepper for 5 minutes.
- Add garlic, ginger and dried spices. Cook for 1 minute.
- Add stock, bring to the boil. Add chicken, finely sliced preserved lemon rind and raisins or sultanas.
- Cover and put into the oven for 1 hour at 180 degrees C.
- Remove from oven, add lemon juice, stir to combine.
- Sprinkle with parsley or coriander.
- Serve with rice or couscous. Remember to up the amount of Red Devil chilli powder if you prefer it more spicy!
Bonus Recipe – Preserved Lemons
Use home grown lemons if possible, otherwise scrub fruit well to remove any wax.
- Sterilise large jars by putting in the oven for 20 minutes at 100 degrees C. Wash lids well and pour boiling water over them before placing on a clean tea towel.
- Wash and quarter the lemons, leaving the base intact, so they are still in one piece. Stuff them with un-iodised rock salt.
- Push lemons into jars, packing as tightly as you can.
- Add a cinnamon stick and a bay leaf.
- Cover with boiling water to overflowing and seal.
Do not open for a month. Store in a cool place.
When using, cut away and discard flesh and pith. Slice rind finely and use in casseroles, rice and salads for a fresh lemony flavour.
