Recipe Description
Ingredients:
olive oil
1 white onion, finely sliced
8 chicken thighs (boneless/ skinless)
3 carrots, thinly sliced
3 courgette, or handful of
green beans
fresh coriander, finely chopped
1 segment preserved lemon,
washed and thinly sliced
3 tsp Besaha Ras El Hanout
1/2 cup green olives
salt/cracked pepper
Method:
In a pan, sauté onion in a generous splash of olive oil over a medium heat until they are soft. Add cracked pepper & salt while you sauté to bring out the flavour of the onion and help with caramelisation.
Add the chicken thighs. Sprinkle Besaha Ras El Hanout and cook on a medium heat until chicken is browned. Turn and brown the other side of the chicken.
Cut your carrots into small pieces and add to pan and cook for 5 mins. Add sliced preserved lemon, courgettes and beans, olives and finely chopped coriander.
Lower the heat, add 1/4 cup of water and cover. Turn ingredients occasionally and cook for around 20-30 minutes (or until carrots are cooked).
Serve with couscous or crusty bread.