Moroccan Chicken Tagine
Tagines are marvellously comforting dishes and are perfect served with couscous rice or crusty bread.
Course
Main Dish
Cuisine
Moroccan
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
Instructions
Pre heat the oven to 190c/170c fan/Gas 5
Heat the oil in a large pan, add the chicken thighs and brown all over. Remove and set aside.
Add the onion, ginger and garlic and sauté for 2-3 mins. Stir in the spices, mix well and continue cooking for another minute.
Toss in the carrots, sweet potatoes, preserved lemons and honey, mix well then pour in the stock. Season with salt and pepper.
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.
Stir in half of the fresh herbs and sprinkle with the remainder before serving.