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Moroccan Chicken Bake in white rectangle casserole dish

Moroccan Chicken Bake

Penny Kovacs
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 Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 6 Chicken Thighs with bone and skin
  • 2 tablespoon 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

Instructions
 

  • 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!
Keyword Chicken, Dairy-free, Easy dinner, Gluten-free, Healthy, Paleo
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal