Roast Moroccan-rubbed chicken thighs and sweet peppers

Roast Moroccan-rubbed chicken thighs and sweet peppers

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free Health conscious Heart friendly
  • 20 minutes
  • 40 minutes
  • Paul Cluver Chardonnay 2004


  • 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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes