- 8 free-range chicken thighs, skin-on, bone-in
- 2 tbsp ras el hanout
- 3 tbsp olive oil, plus a drizzle
- 2 onions, chopped
- 2 carrots, cut into large chunks
- 4 garlic cloves, finely chopped
- thumb-sized piece of ginger, peeled and finely grated
- 1 tbsp harissa paste (see tip, below)
- ½ preserved lemon, finely chopped, or 1 strip of lemon peel
- 1 cinnamon stick
- 2 bay leaves
- 400g can chopped tomatoes
- 500ml chicken stock
- 300g pitted green olives, drained
- 100g dried sour cherries or any other dried fruit (like cranberries, apricots, raisins or sultanas)
- chopped coriander and cooked couscous (see tips, below), to serve
Dried fruit couscous Another way to use dried fruits is in a side dish for this recipe. Cook 250g couscous in boiling stock or water following pack instructions, then stir in 75g raisins, sultanas, currants, dried cranberries, dried cherries or chopped dried apricots. You can also add the zest and juice of ½ lemon and chopped coriander, if you like.
Chicken pastilla Shred any leftover chicken, mix with more dried fruit of your choice, then wrap in filo pastry to make triangles. Brush with beaten egg and bake at 200C/180C fan/gas 6 for 25 mins until golden. Serve with any leftover sauce.
Moroccan-style vegan squash tagine Swap the chicken for 1 butternut squash, peeled and chopped into large chunks, and the chicken stock for veg stock. No need to fry the squash first – simply add it with the carrots.
Moroccan-style lamb stew For a lamb version of this dish, swap the chicken for 800g diced lamb (neck fillet is good), and simmer everything for 30 mins more than the time stated, or until the lamb is tender.
Make it in a slow cooker Whether you choose the chicken, veggie or lamb version of this recipe, it can be cooked in a slow cooker instead of on the hob. Cook for 8 hrs on low or 4hrs on high.