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.
750grm chicken thigh meat – skin on or off depends on taste really (and the waist line)
2 – 3 tsp Black Market Spices Moroccan spice blend
1 x preserved lemon – sliced and in segments
200ml dry White wine
250gr small Cherry tomatoes – can use tined / canned variety
Sea salt and pepper
1 lemon – wedges
Parsley and coriander leaves
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