Moroccan baked chicken

Moroccan baked chicken

By
From
Posh Rice
Serves
4
Prep
85 mins

A one-pot dish flavoured with spicy rose harissa paste, olives and dried apricots. Chuck it in the oven and get on with other business whilst it does its thing.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 heaped tablespoons rose harissa
1 1/2 teaspoons ground cinnamon
8 chicken thighs, skin on and bone in
1 large red onion, sliced
6 garlic cloves, crushed
75g flaked almonds
100g dried apricots, roughly chopped
100g pitted green olives, roughly chopped
250g wholegrain basmati rice
400g chopped tomatoes
550ml hot chicken stock
2 tablespoons pomegranate seeds
1/4 cucumber, halved, deseeded and sliced
handful coriander leaves
salt
freshly ground black pepper
greek yoghurt, to serve

Method

  1. In a large bowl mix together 1 tbsp of the oil, 1 heaped tbsp of the harissa, 1 tsp of the ground cinnamon and a little salt. Add the chicken and toss to coat. Chill for at least 2 hours or overnight.
  2. Preheat the oven to 180°C. Heat an ovenproof sauté pan or casserole dish over a medium–high heat. Add the remaining oil and fry the chicken in batches, starting skin-side down, until golden. Remove using a slotted spoon. Add the onion to the pan and fry for about 5 minutes until softened. Stir through the garlic and almonds and cook until golden, then add the apricots, olives and remaining ½ tsp ground cinnamon. Spoon in the remaining harissa and tip in the rice, then pour over the tomatoes and stock, stir and season. Add the chicken and its resting juices to the pan, then bring to a simmer. Cover tightly and cook in the oven for 1 hour, or until the rice is tender. Check after 45 minutes and add a little more water if needed.
  3. Scatter over the pomegranate seeds, cucumber and coriander. Serve with a bowl of cooling Greek yoghurt.
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