Moroccan Chicken Bake (Edit recipe)

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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! Do you love saucy chicken? Try some of my other easy chicken dinners like Apricot Chicken or Cherry Jalapeño Chicken.

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Original recipe

PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

9

Serves: 4

Ingredients

6 pieces Chicken Thigh, Bone In and Skin On - US Wellness Meats
2 Tbsp Honey, omit for Whole30
3 whole Shallot, Peeled and cut in half lengthwise
6 cloves Garlic, peeled and left whole
1 cup Green Olives
2 whole Red Bell Pepper, seeded and cut in strips
4 whole Carrots, peeled and cut in 2 inch pieces
10 oz Harissa Moroccan Red Pepper Sauce - Mina
1 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	234
Fat:	11 g
Carbohydrates:	21 g
Protein:	11 g
Cholesterol:	48 g
Sodium:	891 mg
Fiber:	3 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.