Tunisian
Mosli
Mosli is a Tunisian oven-roasted dish of spiced meat and vegetables, cooked until the potatoes soak up the garlicky juices. This version uses chicken thighs with harissa, tabil, turmeric, peppers, tomato, and olives in the traditional home-style way.
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Ingredients
- Bone-in chicken thighs2 large
- Potatoes, peeled and cut into thick wedges2 medium
- Onion, sliced1 medium
- Tomato, cut into wedges1 medium
- Green pepper, cut into strips1
- Garlic cloves, crushed3
- Harissa1 tbsp
- Tomato paste1 tbsp
- Tabil1 tsp
- Ground turmeric1/2 tsp
- Ground black pepper1/2 tsp
- Salt3/4 tsp
- Olive oil3 tbsp
- Water1/3 cup
- Tunisian olives1/3 cup
- Fresh parsley, chopped1 tbsp
- Lemon wedges2
Method
- Heat the oven to 200°C.
- In a large bowl, mix the crushed garlic, harissa, tomato paste, tabil, turmeric, black pepper, salt, and olive oil into a thick red paste.
- Rub the chicken thighs thoroughly with the spice paste, working it under the skin where possible.
- Add the potato wedges, onion, tomato, and green pepper to the bowl and toss until everything is well coated.
- Arrange the vegetables in a single layer in a small roasting dish and place the chicken thighs skin-side up on top.
- Rinse the bowl with the water and pour this spiced liquid around the vegetables, not over the chicken skin.
- Cover the dish tightly with foil and roast for 30 minutes.
- Remove the foil, baste the chicken and potatoes with the pan juices, then scatter the olives around the dish.
- Roast uncovered for 20 to 25 minutes more, basting once or twice, until the chicken is cooked through, the skin is browned, and the potatoes are tender with lightly crisp edges.
- Rest for 5 minutes, then sprinkle with parsley and serve hot with lemon wedges and bread for the juices.
Common questions
Can I substitute chicken breasts or boneless thighs for bone-in thighs in Mosli?
Yes, but bone-in thighs stay juicier and give better flavor. Use boneless thighs if needed and reduce the uncovered roasting time by about 10 minutes. Chicken breasts work, but they can dry out, so check them early.
How long does Mosli take to cook, and how do I know the chicken is done?
Plan on about 50 to 60 minutes total: 30 minutes covered, then 20 to 25 minutes uncovered. The chicken is done when the thickest part reaches 74°C and the juices run clear.
What are the most common mistakes when making Mosli?
Don’t pour the spiced water over the chicken skin, or it won’t brown properly. Also avoid overcrowding the dish, under-seasoning the vegetables, or skipping basting after uncovering, which helps the potatoes and chicken finish evenly.
How should I store leftover Mosli, and can I reheat it?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat covered in the oven at 180°C until hot, or microwave gently. Add a spoonful of water or pan juices to keep it moist.
What should I serve with Mosli?
It’s great with crusty bread, couscous, or a simple salad to catch the juices. Serve with lemon wedges if you like extra brightness. The pan sauce is rich, so plain rice or semolina also works well.