Moroccan-style chicken with sour cherries & olives

• free-range chicken thighs↗8

  skin-on, bone-in

• ras el hanout2 tbsp tbsp
• olive oil↗3 tbsp tbsp

  plus a drizzle

• onions↗2

  chopped

• carrots↗2

  cut into large chunks

• garlic cloves↗4

  finely chopped

• ginger↗thumb-sized piece of

  peeled and finely grated

• harissa paste↗1 tbsp tbsp

  (see tip, below)

• preserved lemon½

  finely chopped, or 1 strip of lemon peel

• cinnamon stick↗1
• bay leaves↗2
• chopped tomatoes400g can g
• chicken stock↗500ml ml
• pitted green olives↗300g g

  drained

• dried sour cherries↗100g g

  or any other dried fruit (like cranberries, apricots, raisins or sultanas)

• chopped coriander

  and cooked couscous (see tips, below), to serve

Step-by-step instructions

1. 1

   Season the chicken well, and toss with the ras el hanout to coat. This can be prepared the night before and kept chilled. Heat the oil in a large flameproof casserole or frying pan over a medium heat and spend 15-20 mins browning the chicken on all sides. (You can do this in batches to avoid crowding the pan.) Transfer the chicken to a plate using a slotted spoon and set aside.

2. 2

   Cook the onions and carrots in the pan for 8-10 mins until soft and golden, adding a drizzle more oil if the pan is dry. Add the garlic and ginger, and cook for 2 mins more. Stir in the harissa and preserved lemon. Cook for another minute until the vegetables are well coated and sticky. Add the cinnamon and bay leaves, then tip in the tomatoes and bring to a simmer.

3. 3

   Cook for a few minutes until the liquid has reduced to a thick paste. Tip the chicken and its resting juices back into the pan, and pour over the stock. Stir in the olives and cherries and return to a simmer. Put the lid on and simmer gently for 45 mins–1 hr until the chicken is cooked through and tender.

4. 4

   Scatter over the chopped coriander and serve with couscous. Once completely cool, will keep chilled for up to three days or frozen for three months. Defrost in the fridge overnight before reheating over a low heat or in the microwave until piping hot.