Chicken Tagine
January 28, 2022
Tagine, the most famous of all Moroccan cuisine, is traditionally cooked low and slow over an open fire in the recognisable earthenware pot, from which the dish gets its name. This dish capture those traditional tagine flavours of dried fruits, preserved lemons and classic flavours of cinnamon, cloves, coriander and nutmeg all cookd in a matter of 20 minutes.
| Servings |
Ingredients
- 4 chicken thigh fillets cut into bite-sized pieces
- 4 garlic cloves crushed with a little olive oil to make a paste
- 1 tbsp honey
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cardamom
- 1/2 ground nutmeg
- 1/2 ground cumin
- 1 tsp cayenne pepper
- 1/2 ground cloves
- 1 tbsp dried coriander
- 1 tsp garlic powder
- 1 pinch Saffron
- 400 g can chopped tomatoes
- 200 g can chickpeas drained
- 100 g dried apricots roughly chopped
- 100 g dried couscous
- 150 ml chicken stock
- chopped coriander
- olive oil
- 1 zest of lemon
- 1 juice of lemon
- salt
- pepper
Ingredients
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Instructions
- Heat a little oil in a large frying pan over medium heat and fry the chicken for 2 mins.
- Stir the garlic paste through the chicken and cook for a further 2 minutes.
- Add the honey, cinnamon, ginger, coriander, paprika, cardamom, nutmeg, cumin, cayenne pepper, cloves, dried coriander, garlic powder and saffron, mix well and cook for another 2 mins.
- Add the chopped tomatoes and stir-fry over medium-high heat for 5 mins.
- Turn the heat down to medium, add the apricots andook for 5 mins
- Put the couscous in a bowl, add lemon zest, salt and pepper and pour over hot chicken and mix together, cover bowl and set aside.
- Add the chickpeas to the tagine and let it cook for 5 more mins.
- Fluff up the couscous with a fork and serve topped with the chicken tagine. Garnish with fresh chopper coriander and the juice of a lemon.