Recipe by Valli Little,
Photography by Mark Roper,
Ingredients (serves 4):
- 1/2 cup (75g) plain flour
- 2 tbs ras el hanout (see note) or Moroccan spice mix
- 8 chicken thigh cutlets (with skin & bone)
- 2 tbs olive oil
- 1 onion, sliced
- 400g can chopped tomatoes
- 2 tbs chopped preserved lemon rind (white pith and flesh discarded)
- 2 cups (500ml) chicken stock
- 400g canned chickpeas, rinsed, drained
- 1/2 cup (60g) green olives
- 1 tbs chopped coriander leaves
- Couscous, to serve
- Combine the flour with 1 tbs ras el hanout and season. Coat chicken in the mixture.
- Heat the oil in a large, deep frypan over medium-high heat. Add chicken and cook, in batches, for 2-3 minutes each side until browned all over. Remove and set aside.
- Turn heat to medium, then add onions to pan and cook, stirring, for 2-3 minutes until softened. Add the remaining ras el hanout, tomatoes, preserved lemon rind, stock and the chickpeas, then return the chicken to the pan, making sure it’s immersed in the liquid – add a little water if necessary. Reduce the heat to low and cook the stew for 45 minutes until reduced and the chicken is cooked through.
- Add olives and coriander and season to taste (the lemons and olives are already quite salty). Serve the stew with couscous.
Notes & tips
* Ras el hanout and preserved lemons are from delis and Middle Eastern shops.
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