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–+ servings
A baked dish in a white rectangular pan filled with baked chicken, red bell peppers, onions, tomatoes, green olives, and fresh chopped herbs on top, sitting on a wooden surface with parsley nearby.
Penny Kovacs

Moroccan Chicken Bake

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This Moroccan Chicken Bake made all in one casserole is bursting with flavors. Harissa pepper sauce, red peppers, shallots, garlic and tangy olives all add to the exciting flavors this dish brings to the table. Elevate the heat by choosing a spicier Harissa sauce or keep it mild! You do you!
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Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 Chicken Thighs with bone and skin
  • 2 tbsp Honey
  • 3 Shallot peeled and cut in half lengthwise
  • 6 cloves Garlic peeled and left whole
  • 1 cup Olives I used green olives
  • 2 Red Bell Peppers seeded and cut in strips
  • 4 Carrots peeled and cut in 2" pieces
  • 10 oz Harissa Red Pepper Sauce I like Mina brand
  • 1 tsp Salt

Method
 

  1. Preheat oven to 400˚
  2. Place carrots, peppers, shallots and garlic in a large oven proof casserole dish
  3. Place chicken thighs on top
  4. In a small bowl combine the Harissa sauce, honey and salt, mixing well
  5. Add the olives to the dish
  6. Spoon the sauce over the chicken and vegetables
  7. Bake one hour or till the chicken skin is crispy
  8. Enjoy!

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