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Moroccan Chicken Tagine

May 8, 2017 By Rachel Leave a Comment

Moroccan Chicken Tagine
Moroccan Chicken Tagine
Print Recipe
Tagines are marvellously comforting dishes and are perfect served with couscous rice or crusty bread.
  • CourseMain Dish
  • CuisineMoroccan
Servings Prep Time
4 20 Minutes
Cook Time
80 Minutes
Servings Prep Time
4 20 Minutes
Cook Time
80 Minutes
Moroccan Chicken Tagine
Moroccan Chicken Tagine
Print Recipe
Tagines are marvellously comforting dishes and are perfect served with couscous rice or crusty bread.
  • CourseMain Dish
  • CuisineMoroccan
Servings Prep Time
4 20 Minutes
Cook Time
80 Minutes
Servings Prep Time
4 20 Minutes
Cook Time
80 Minutes
Ingredients
  • 2 tbsp rapeseed or olive oil
  • 1 large onion, finely chopped
  • 10 cm piece of ginger grated
  • 4 garlic cloves chopped
  • 8 chicken thighs - bone in
  • 2 heaped tsp Ras el hanout
  • 1 tsp turmeric
  • 1 tsp paprika
  • 4 carrots cut into thick batons
  • 2 sweet potatoes, cut into large chunks
  • 1 tbsp honey
  • 750 ml chicken or vegetable stock
  • 75 G Green or black olives
  • 4 small preserved lemons inside scooped out and skins finely sliced
  • 2 tbsp freshly chopped coriander
  • 2 tbsp freshly chopped parsley
  • Freshly ground black pepper and salt if required
Servings:
Instructions
  1. Pre heat the oven to 190c/170c fan/Gas 5
  2. Heat the oil in a large pan, add the chicken thighs and brown all over. Remove and set aside.
  3. Add the onion, ginger and garlic and sauté for 2-3 mins. Stir in the spices, mix well and continue cooking for another minute.
  4. Toss in the carrots, sweet potatoes, preserved lemons and honey, mix well then pour in the stock. Season with salt and pepper.
  5. Transfer to the oven and cook for 1 hour. Add the olives and continue cooking for a further 20 minutes or until the chicken is tender and cooked.
  6. Stir in half of the fresh herbs and sprinkle with the remainder before serving.
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