This meal has become a family favourite. The bacon and sausage give it a lovely smokey flavour, and the chicken just falls off the bone. It is great by itself or served with cauliflower rice or quinoa. 



  • 2 Tbs Moroccan spice mix
  • 2 Tbs coconut flour
  • 16 chicken legs (approx)
  • 2 Tbs coconut oil
  • 1 onion sliced
  • 1 can chopped tomatoes
  • Juice and rind of 1 lemon
  • 2 cups chicken stock
  • 4 rashes streaky bacon sliced
  • 2 chorizo sausages sliced (or I use some organic beef and sun-dried tomato sausages)
  • 1 zucchini chopped into about 2cm pieces
  • 1 small eggplant chopped into about 2cm pieces
  • 4 cups chopped spinach
  • 1 cup button mushrooms roughly chopped
  • 1/4 cup olives
  • 1 Tbs chopped coriander leaves



  1. Heat oven to 160c
  2. Combine 1 Tbs of moroccan spice and coconut flour in a strong plastic bag.
  3. Put chicken in bag and shake to coat.
  4. Heat oil in a large, deep frypan over medium-high heat, add chicken and cook in batches for 2-3 mins each side until browned all over. Remove and set aside.
  5. Turn heat to medium, add onions and cook for 2-3 mins until softened.
  6. Add remaining moroccan spice, tomatoes, lemon juice and rind, stock, sausages, bacon, eggplant, zucchini, spinach and mushrooms and stir to combine. Cook for 5 mins until heated through.
  7. Place chicken in a large casserole dish, pour tomato mixture on top. Cover and place in the hot oven.
  8. Cook for 35 mins until chicken is cooked through.
  9. Remove cover and cook another 15 mins until reduced slightly.
  10. Add olives and coriander and season to taste.
  11. Sreve by itself or with some cauliflower rice or quinoa.