moroccan chicken

This is so quick to prepare you can put your feet up or better still do some exercise whilst it is in the oven cooking, better still crack open a bottle of your favourite tipple and phone your best friend for a good old chat.

The original recipe was inspired by one of Jamie’s 15 minute meals where he made a similar sauce with fresh mussels which I will try next time I just couldn’t find any in the shops that day.

This would be delicious with lamb, prawns, beef its a really simple and versatile sauce.


2 chicken breasts or 4 skinless thighs (bone in or out)

2 preserved lemons (salted ones in jars)

2 tins on plum tomatoes

½ bunch of fresh coriander

2 heaped teaspoons of harissa paste

1 teaspoon of rose water (optional)

3 or 4 chopped dried apricots or dates (optional I think this works well to balance the salty zing of the lemons)

2-3 cloves crushed garlic

1 onion


Preheat the oven to 180°C fan.

Place the tomatoes, lemons, onion, garlic into a food processor and blitz until smooth.  Add the harissa paste and coriander and blitz again.

Score the chicken breast and place into a casserole dish or even a tagine if preferred.

Pour over the sauce and then put in the oven for 25-30 minutes or until the chicken is deliciously moist cooked through.

Serve with cauliflower rice, brown rice, couscous or mashed potatoes/root veg




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