We had the privilege of receiving this recipe from Onsa Mahjoub of Les Moulins Mahjoub.
INGREDIENTS (serves 4-6)
8 Chicken Thighs, bone-in, skin on
4 tbsp Les Moulins Mahjoub Harissa Spread
1/2 cup chopped Les Moulins Mahjoub Preserved Lemons, with 1/3 cup of brine from jar
1 cup chicken broth
1 cup diced carrots
6 tbsp Les Moulins Mahjoub Extra Virgin Olive Oil
Marinade chicken overnight, then drain and pat dry with paper towels. Pre-heat oven to 325F. Mix Harissa paste with 4 tbsp of olive oil (reserve 2 tbsp for browing chicken) and thin with lemon brine. Heat large skillet over medium to medium-high flame, add olive oil. Brown chicken thighs, skin side down, draining fat as it renders until skin is dark golden brown, then flip. Add Carrots and sweat for a few minutes, then add chicken jus, cover and bring to a simmer, then let braise in oven for 2 hours. IDEALLY, let rest and cool completely in braise, then skim off any extra fat, reheat and serve with diced preserved lemon to taste and garnish with coarse chopped parsley.