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Moroccan Chicken Stew with Preserved Lemons and Green Olives

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Here’s your visual shopping list…….

Ingredient:

3 Whole chicken legs, drumstick separated from the thigh, skin on* and scored
3 Potatoes, medium-sized, washed, peeled and sliced into 1 cm (just under a 1/2″) rings
3 – 6 Spicy pickled peppers** (Pepperoncini / Fefferoni style), left whole with stems on
1 Moroccan style preserved lemon**, sliced in half and into half-moon slices
1/2 cup Whole Moroccan green olives with the stones**, plain not spiced
3 Cloves of garlic, peeled and halved lengthwise
1 tbsp + 1 tsp Ras El Hannout**, Moroccan spice blend
1 cup Chicken stock
Extra virgin olive oil
Salt to taste
Fresh flat-leaf parsley for garnish

*Note that you can use skinless legs and breast if you wish however, ensure that you have enough liquid to ensure plenty of gravy.
**These ingredients are readily available in Middle-Eastern and/or North-African grocers or specialty markets.

Fornetto Bread Cloche used as a tajine

Method:

  • Preheat your Fornetto to 220C (425F).
  • Using a small amount of olive oil, grease the bottom of the bread cloche and line entirely with the rings of potatoes.
  • Mix the Ras El Hannout with the chicken stock thoroughly and set aside.
  • Place the chicken over the potatoes and fill in any gaps with the lemon slices, peppers, garlic and olives ensuring that everything is evenly spaced apart.
  • Pour the chicken stock mixture over the chicken making sure that all the skin is moistened. You can salt lightly at this stage though I recommend salting at the table.
Make sure that everything is evenly spaced to ensure that all the flavours infuse the chicken properly.

Make sure that everything is evenly spaced to ensure that all the flavours infuse the chicken properly.

Bake the chicken stew covered in the Fornetto for 1 hour at 220C (425F). The chicken will naturally brown and crisp in the cloche though you can opt for uncovering it and allowing it to bake uncovered for 15 more minutes if you prefer.

Bake the chicken stew covered in the Fornetto for 1 hour at 220C (425F). The chicken will naturally brown and crisp in the cloche though you can opt for uncovering it and allowing it to bake uncovered for 15 more minutes if you prefer.

Serve the chicken with a hearty serving of potatoes, olives, pepper and Moroccan flatbread. You can easily serve this dish with couscous, bulgur or quinoa if you desire! Enjoy!

Serve the chicken with a hearty serving of potatoes, lemon, olives, pepper and Moroccan flatbread. You can easily serve this dish with couscous, bulgur or quinoa if you desire! Enjoy!

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