Moroccan Chicken 5 chicken thighs 2 medium brown onions, peeled and finely sliced 2 cloves garlic, finely chopped 2 lemons, zest and juice 2 cans crushed tomatoes (425g) 1 tbsp tomato paste 1 tsp harissa paste 250ml chicken stock 1 cinnamon quill 2 tbsp dried oregano 1 tbsp oil Sea Salt Cracked Pepper Gremolata: ˝ cup parsley, chopped finely 1 lemon, finely grated Mix together in a bowl and serve to table.

Method: Ensure that the casserole pot has been prepared as per instructions. Remove the skin and fat from the chicken thighs and cut into 1cm thick strips. Heat the oil in your favourite terracotta pot on a low heat for approximately 5-10 minutes. Remember that using terracotta on a high heat can damage the pan. Once hot, add onions and saute until translucent. Add garlic and cook until soft. Be careful not to burn as this will turn the garlic bitter. Add the tomato paste and harissa. Allow to cook out for a minute or so then add the chicken. Stir through to give the chicken an even coating of the onion mix. Finely add the crushed tomatoes, cinnamon quill, lemon zest and juice, chicken stock and oregano. Using better quality spices will result in a better flavour, so pay that little bit more. I like to use the dried Greek oregano that you can buy in bunches as this has an amazing flavour. Allow to simmer on a low heat covered for 30 minutes. Remove lid and simmer for a further 30 minutes. The sauce should have reduced a little to be smooth and velvety. Season with salt and pepper to taste. Serve with brown rice or couscous and gremolata.