Moroccan chicken with chickpeas and olives
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
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.