Harissa Marinated Chicken with Preserved Lemon

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.

Photo courtesy of The Partial Ingredients
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