Moroccan-style deep almond butter chicken

• 1kg chicken thighs, skin removed 

• 1.5 tbsp rose harissa paste

• 1 can chickpeas, drained 

• 1 medium onion, sliced

• 6 cloves garlic, chopped

• 2 preserved lemons, quartered  

• 1 tbsp grated ginger 

• 1/2 tsp cinnamon 

• 2 tomatoes, chopped

• 1 tsp pink salt 

• 1/8 tsp black pepper 

• 1 tbsp DEEP Almond Butter 

• 2 tsp ras el hanout

• 2 medium carrots 

• A few sprigs of fresh thyme

• 1 tsp honey  

• 1 chicken bouillon cube

• Small handful of fresh parsley 

• Roasted almonds, chopped

Season chicken thighs with salt and ras el hanout, set aside. 

In a large pot or deep pan, brown chicken on medium high heat - 3 to 4 minutes per side. Remove from the pan and set aside.

Add onion to the pan and sauté for about 5 minutes until softened. Add garlic, ginger, thyme, honey and preserved lemon. Continue sautéing for 2 minutes. Add tomato, cook until softened (about 2 minutes). Add harissa paste, carrots and chickpeas. Stir to coat. 

Add 1 chicken bouillon cube and 750 ml water to the pot. Bring to the boil. 

Once it starts to boil, turn down to simmer and add 2-3 tbsp DEEP Almond Butter. Adjust salt and pepper to taste.

Top with fresh parsley and chopped roasted almonds. Serve with rice or potatoes.