Roast Moroccan-rubbed chicken thighs and sweet peppers
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- Phillippa Cheifitz
- 4
- Easy
- Dairy free Health conscious Heart friendly
- 20 minutes
- 40 minutes
- Paul Cluver Chardonnay 2004
Ingredients
- 8 free-range chicken thighs
- Spicy Moroccan rub
- 2 cloves garlic, crushed
- Olive oil
- 8-10 sweet salad peppers, seeded and sliced lengthways
- 375 ml chicken stock
- Salt and freshly ground black pepper
- Fresh chopped flat-leaf parsley, to serve
- Couscous, to serve
- Harissa sauce, to serve
Cooking Instructions
Season the chicken with Moroccan rub and crushed garlic, lifting the skin to get to the flesh.
Moisten with olive oil. Arrange the chicken and lightly seasoned peppers in a single layer in a roasting pan.
Drizzle with olive oil. Bake at 200°C until the chicken is browned and tender, about 1/2 an hour.
Transfer to a platter. Pour the chicken stock and lemon juice into the roasting pan.
Bring to the boil on top of the stove and stir, allowing it to reduce slightly.
Check the seasoning and spoon over the chicken. Sprinkle with parsley.
Serve with couscous and harissa sauce on the side.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.
TASTE’s take:
Sweet peppers are the quintessential taste of summer. Bake a double dish to share at a casual supper, or to enjoy the leftovers cold the next day. If you like a bit of a kick, serve harissa on the side.
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