Recipe Description
Ingredients:
2 Tbsp olive oil
500g Chicken thigh or breast
2 Tbsp Besaha’s Ras El Hanout Spice Blend
2 Garlic cloves, minced
1 Onion (chopped)
1 Capsicum (sliced)
1 Courgette (sliced)
3 Carrots (sliced)
1 Besaha’s Preserved Lemons rind (washed)
½ Cup green olives (pitted)
¼ Cup golden raisins
¼ Cup water
¼ Cup finely chopped coriander
Salt and Pepper as needed
Method:
Heat olive oil in a Tagine and pan with a heavy base. Sauté onion and garlic until soft with a sprinkling cracked pepper. Add chicken and continue continue. Add Besaha’s Ras El Hanout Spice Blend on turn the chicken so it covers the chicken. Cook chicken until browning on the outside.
Add veggies, olives, Besaha’s Preserved Lemons, raisins and water so the pan does not dry out (you can add more water if needed). Sprinkle with coriander cover and cook on a left heat turning the chicken occasionally for about 45 minutes.
Serve with crusty bread or couscous.