I really like this Moroccan inspired recipe because everything’s in one dish and you don’t need to serve it with anything else. You can make it as spicy (or not) as you like. If you wanted to you could also add peas or green beans near the end of the cooking time. An easy dish for any time of the year.
Ingredients (for 4)
8 chickens thighs, skinless, bone in or 4 whole chicken leg and thigh, skinless
1 tsp coriander seeds
1 tsp fennel seeds
2 tsps cumin seeds
¼ tsp cayenne pepper (use more or less according to you taste)
Salt and pepper
Rind and juice of 1 lemon
2 carrots, peeled and sliced (not too thick)
4-5 cloves of garlic, crushed
1 red onion, peeled and finely sliced
2 stalks of celery, finely sliced
2 medium fennel bulbs, sliced
1 tin of cherry tomatoes
1 tsp harissa (optional)
A good pinch of saffron threads, crushed a little in your fingers
2 cups chicken stock
250ml white wine
1 tin of chickpeas
3-4 medium size potatoes, peeled and cut into about 8 pieces
1 preserved lemon, rind only cut into thin slices
Coriander finely chopped as garnish
Preheat your oven to 200°C. Roughly crush the seeds in a mortar and pestle. Tip into a bowl and mix in the lemon rind and cayenne pepper. Rub this over the chicken and place the chicken on a lightly oiled oven tray. Bake for about 20 minutes.
In a large pot heat a little olive oil, add the onion, celery, carrot and fennel. Cook for a few minutes until the onion starts to soften. Add the garlic. Next add the tomatoes, wine, harissa, saffron and stock. Bring to the boil, cover and simmer for about 15 minutes.
Take the chicken out of the oven and put the pieces into the pot. Then add the potatoes and chickpeas. Cook for another 20 minutes or until the chicken and potatoes are cooked. Finally mix in the preserved lemon and check the seasoning. You may only need to add a little pepper as the lemon will be salty.
Sprinkle with coriander and serve.