Moroccan chicken
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving platter
Ingredients
- 1 tbsp olive oil
- 8 skin-on and bone-in chicken thighs
- 2 onions, halved and cut into wedges
- 1 x 500g pack baby Chantenay carrots, trimmed
- 2 cloves garlic, chopped
- 1½ tbsp harissa spice mix (from a jar)
- 3-4 preserved lemons, drained and sliced
- 3 tbsp pitted green olives
- 500ml chicken stock
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