Moroccan Chicken with Chickpeas
140ml Olive Oil
2 tbsp Henry Langdon Ras el Hanout
2 tsp Harissa/chilli paste
3 cloves garlic - 2 crushed, 1 sliced
4 chicken thighs
1 onion, thinly sliced
1 tbsp Novo Mel Orange Blossom Honey
1 large sweet potato, peeled/cubed
500ml chicken stock
400g can chickpeas, rinsed
4 tomatoes, seeded and chopped
1 cup coriander, chopped
Time: Prep time 15 minutes, Cooking time 30 minutes
Preheat the oven to 350ºF
Combine 60ml olive oil, Henry Langdon Ras el Hanout, harissa/chilli paste and crushed
garlic in a bowl and season with salt and pepper. Add the chicken and toss to
Heat 2 tbsp olive oil in a frying pan over a medium-high heat.
Add chicken, skin side down and cook, turning, until browned.
Heat the remaining oil in a casserole over med-high heat. Add
sliced garlic, onion and honey and cook, stirring, for 5 minutes or until
onions are soft Add sweet potato, stock and chicken then bring to the boil.
Cover and place in oven for 25 minutes or until chicken is
Using a slotted spoon, transfer the chicken to a tray.
Using a ladle, skim the excess fat from the top of the broth.
Stir in the chickpeas, tomatoes and coriander. Place on the heat and bring to a
Divide among bowls and top with chicken pieces.