Moroccan Chicken Confit with Carrot Slaw | Model Meals – Model Meals National

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Moroccan Chicken Confit with Carrot Slaw

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Moroccan Chicken Confit

This dish is a client favorite, and for good reason. It is great served cold, and has a nice pop of sweet to the slaw. I know we get accustomed to using the same part of the chicken (cough: chicken breast) but don’t be afraid to use other parts like the legs and thighs either! There’s a lot more bang for your buck in that delicious little chicken than just the breast. Cooking bone-in meat can be intimidating if you’re not a seasoned chef, but I promise it makes the taste that much better!

Reading labels when it comes to meat is incredibly important. It’s hard to hear, but conventional chickens are often packed in tight cages, pumped with hormones to make them grow unnaturally fast, then pumped with antibiotics so that they won’t die while living in horrible conditions that would otherwise kill them. Not to mention they often have their beaks cut off because they would peck each other to death if they didn’t. We’ve learned a lot about proper chicken raising from our friends over at Primal Pastures. They taught us that the buzzword to look for when purchasing chicken is “pastured”. This SHOULD mean that the birds are raised in responsible and humane ways, left to peck around eating bugs and seeds like they are naturally meant to do. Maybe don’t drop that whole “beaks cut off” fun fact at parties, but definitely spread the word to those you love and care about. If the chicken ingested hormones and antibiotics, that means you will too. 



Active Time: 1 hour

Total Time: 3 hours


use local and organic options whenever available



8 pieces bone-in chicken leg and thigh pieces (buying tip: look for the terms “organic” and “pasture-raised” on your chicken)

1/2 cup extra virgin olive oil

3-5 tbsp harissa dry spice (depending on desired heat)

3 tbsp kosher salt



4 cups carrots, shredded

1/4 cup cilantro, roughly chopped with stems removed

1/2 cup golden raisins

juice of 2 lemons

3 tbsp extra virgin olive oil

1 tsp salt

Moroccan Chicken Confit

To prepare the chicken, wash and pat dry the pieces and place in a large bowl. Sprinkle the chicken with salt and harissa spice and cover. Allow the chicken to season for a minimum of 4 hours in the fridge. Or better yet, overnight. Or don’t if you’re like me and lack any form of patience. 


If you’ve now waited hours (or seconds) letting the chicken season, you may place the chicken in a large roasting pan. Coat the chicken pieces in olive oil. Heat your oven to 250 degrees or just throw it on your patio if it’s the summer and you live in Palm Springs or Arizona (don’t actually do that please). Place the pan of chicken in the oven at 250 degrees for 3 hours until the chicken is tender and pulling away from the bone.


While the chicken is cooking, pull out a large bowl and get ready to make your carrot slaw. Toss the carrots, raisins, and chopped cilantro into the bowl and mix together. Add lemon juice, olive oil, and salt, and mix well to combine.


Remove the chicken from the oven and allow it to chill enough to handle, chef Lauren says that that’s about 10 minutes. 10 minutes is a great chunk of time to pour yourself a glass of wine (if you’re not on the Whole30). And if you’re REALLY on top of this whole “clean living” game, bio-dynamic wine is the way to go. I learned that from the lovely Ashley at Pour This - an awesome resource for responsibly sourced wines delivered to your door. I see a theme here with this whole “delivered to your door” thing.  Ok, back to the chicken...


Remove the chicken from the bone and sprinkle with remaining spices to taste. Serve it over the carrot slaw and enjoy!


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