Moroccan Chicken with Preserved Lemon & Ras El Hanout

A succulent, juicy chicken dish bursting with Moroccan spices, zesty preserved lemon and sweet prunes or dates—perfect for a cosy family meal, served with fluffy couscous and a drizzle of unsweetened yoghurt.

Ingredients

• 750g chicken thigh pieces
• 1 preserved lemon*, finely diced (just the rind)
• 2 Tbsp Mrs Rogers Premium Ras El Hanout
• 1 onion, diced
• 3 cloves garlic, sliced
• 2 cups Mrs Rogers Chicken Liquid Stock
• ½ cup prunes or dates, halved
• 1 Tbsp honey
• Olive oil

Directions

1. Preheat your oven to 150°C.
2. In a large frying pan, heat a drizzle of olive oil. Add the onion and cook until it starts to brown, then add the garlic and Ras El Hanout (or Moroccan Seasoning), stirring to combine.
3. Add the chicken pieces and brown on one side for 2 minutes.
4. Transfer the chicken to an oven-proof casserole dish or tagine, browned side up.
5. Pour over the stock and honey, stirring gently with the onions.
6. Cover with a lid or tin foil and cook in the oven. After one hour, stir in the preserved lemon and prunes (or dates), then cover and cook for another hour.
7. Remove from the oven and let it rest, covered, for 20 minutes while you prepare some fluffy couscous to serve alongside.