Description
This One Pot Harissa Chicken With Prunes is a tasty Mediterranean dish. The spices are evenly balanced by preserved lemon and prunes.
Ingredients
Units
Scale
Harissa Sauce
- 80g (5 tbsp) harissa
- 10g (2 tsp) ground turmeric
- 6g (2 tsp) ground ginger
- 6g (2 tsp) ground cumin
- 3g (1 tsp) ground cinnamon
- 12g (1 tbsp) brown sugar
- 150g (6) preserved lemons, minced
- 8 garlic cloves, minced
- 30ml (2 tbsp) olive oil
Chicken and Vegetables
- 30ml (2 tbsp) olive oil
- 2 onions, sliced
- 450g (1lb) new potatoes, cut in 1cm (1/2in) slices
- 1 large cauliflower, weighing about 450g (1lb), cut into small florets
- 200g (1 cup) prunes
- 410ml (1 2/3 cups) chicken stock
- 2 cans (480g / 2 2/3 cups) cooked chickpeas, drained
- 8 chicken thighs
- handful of coriander (cilantro) leaves
Instructions
- Preheat the oven to 210°C / fan 190° C / gas mark 6.
- Harissa Sauce: Place all the ingredients in a large bowl and stir. Season to your taste and set aside.
- Chicken and Vegetables: Heat the oil in a large 30cm (12in) ovenproof casserole. Gently fry the onions until softened, which should take about 10 minutes.
- Add the potatoes, cauliflower and prunes and mix with half of the Harissa Sauce.
- Pour in the chicken stock then turn up the heat until a steady simmer is achieved. Cook for 10 minutes.
- Tip in the chickpeas and stir through.
- Cover the chicken with the remaining half of the Harissa Sauce, making sure every square inch of each piece is covered. Make sure to use all of the sauce.
- Arrange the slathered chicken thighs on top of the vegetables and bake in the oven for 45 minutes, or until cooked.
- Remove from the oven, sprinkle with coriander (cilantro) and serve immediately. Enjoy!
Notes
- Keep in mind that the size of preserved lemons varies. If you love them, add more.
- For extra flair, you can trim the skins off the preserved lemons and reserve them for serving the end results. Slice them thinly and sprinkle on top of the cooked chicken along with the coriander (cilantro) leaves.
- We like lots of prunes in this dish because of the added sweetness. You can use less if desired.
- If possible, get hold of moist prunes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Moroccan