A Moroccan-ish Casserole

An improvised casserole, based on what was in the cupboard, with a Moroccan twist. Next time I’d like to try preserved lemons, which seem to be preferred over fresh for Moroccan style cooking. Staying with the MiL at the moment, so I was able to take advantage of her terracotta casserole dish which seemed appropriate (although it was Schlemmertopf, not a tangine.)
Serves 4, preparation time ½-1 hr, cooking time 1 hr, approval rating 3/4.

Ingredients

• 1 chicken
• olive oil
• 1 tsp harissa
• 1 tsp black cumin seeds
• 1 lemon
• 6 (ish) cardamon pods
• 3 medium size carrots
• 20-30 pitted green olives
• 1 orange pepper
• 1 small onion
• 3 garlic cloves
• 5 stems fresh thyme
• 1½ tsp powdered vegetable stock
• salt & pepper to taste

Preparation

1. Set the oven to 190°c.
2. Joint the chicken into breasts, thighs & wings, removing skin where possible. (I used the carcass for a stock, with some extra veg, and some fresh and dried herbs.)
3. Heat some olive oil in a pan and fry off the chicken to brown it. Then place to one side to cool.
4. Chop the garlic.
5. Rinse the olives.
6. Roast the cumin seeds in a dry pan for about 30 secs to 1 min.
7. Grind the spices.
8. Smear the chicken with the spices and harissa.
9. Squeeze the lemon juice over the chicken. (Could leave this overnight another time.)
10. Chop half the lemon shell into quarters.
11. Chop the onion into quarter or sixth chunks.
12. Chop the carrots into big chunks.
13. Chop the pepper into good size (eighth?) chunks.
14. Put everything in the casserole dish.
15. Sprinkle with stock powder and pour over water to nearly cover.
16. Place in the oven for an hour or so.