Moroccan Chicken Casserole

Perfect winter warming recipe for all the family

Serves 4

Moroccan Chicken Casserole


8 skinless chicken thighs
1 pot of Moorish Chilli Harissa Humous
¼ tsp ground turmeric
½ tsp ground cinnamon
1 tbsp olive oil
2 onions, thinly sliced
300ml chicken stock
400g can of chickpeas, drained
4 preserved lemons sliced or couple of strips of lemon rind
Large handful of fresh coriander, chopped


  1. In a bowl mix the Moorish Chill Harissa Humous, turmeric and cinnamon into a paste, add the chicken thighs and coat. Cover and leave to marinade – if possible for an hour or so.
  2. Heat the oil in an oven casserole dish, add the onions and cook for 10 minutes until soft.
  3. Add the chicken and paste to the onions along with the chicken stock, chickpeas, lemon and most of the coriander
  4. Place a lid on the casserole dish and place it in the oven at 200C for 40 minutes until chicken thighs are cooked
  5. Stir in the remaining coriander and serve with rice