Moroccan spices Chicken, preserved lemons and chickpeas March 16 2014

Moroccan spices Chicken, preserved lemons and chickpeas

 

This dish is one of the staples of Moroccan street food, both in the coastal towns and inland. I have adapted this recipe for baking in the oven to make it a little healthier and believe it is equally as delicious, similar to how a tagine can be cooked. A great taste of North Africa and Morocco.

 

Serves 4

Ingredients

 

750grm chicken thigh meat – skin on or off depends on taste really (and the waist line)

Olive oil

2 – 3 tsp Black Market Spices Moroccan spice blend

1 x preserved lemon – sliced and in segments

250gr Chickpeas

200ml dry White wine

250gr small Cherry tomatoes – can use tined / canned variety

Sea salt and pepper

1 lemon – wedges

Parsley and coriander leaves

 

Method

 

Add the chicken thighs to an oven dish (with a fitting lid or tagine) with a splash of olive oil, coat with the Black Market Spices Moroccan spice blend, add the sliced preserved lemon, the chickpeas, the white wine and finally arrange the cherry tomatoes. Season and place into a hot oven for about 30 minutes.

When cooked remove and garnish with lemon wedges and coriander and parsley