Moroccan Chicken Tagine
This recipe uses chicken thighs with a spice rub, slow cooked for the most flavour and fall off the bone meat. The sauce is rich, sweet and thick with underlying spice that contrasts perfectly with the refreshing lemon and pomegranate couscous.
If you like the sound of this, then why not check out our lamb and vegetable tagine recipes too?
- 1 tbsp plain flour
- 1 tsp cinnamon
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp chilli powder (optional)
- 4 chicken thighs, skin removed
- 1 large onion, finely diced
- 3 cloves of garlic, finely chopped
- 1 tbsp fresh coriander, finely chopped
- 1 tbsp finely grated ginger
- 6 tomatoes, chopped
- 1 yellow pepper, sliced
- 2 tbsp raisins or sultanas
- 8 dried apricots
- squeeze and zest of 1 lemon
- Olive oil
- Salt and pepper
- 1 handful walnuts
- 2 tsp set honey
- knob of butter
- squeeze of lemon juice
- 1 pomegranate
- 2 tbsp freshly chopped coriander
- Salt and pepper
Pre-heat your oven to 175°C. Score the flesh of the chicken and place in a large bowl. Add the flour and all the spices and rub into the chicken, making sure it gets a good coating.
Pour one tablespoon of olive oil into a medium-large casserole dish and brown the chicken on all sides, pouring in any extra flour and spices left over. Remove the chicken and set aside.
Add the onions and garlic to the casserole and fry for 10-15 minutes, scraping off the left over bits of chicken and spices. Add the rest of the ingredients and top with the chicken, pushing it down into the sauce as much as possible.
Cover with boiling water, pop on the lid and place in the oven for 2 hours. Check after 1 hour and stir, before returning to the oven.
Meanwhile, drizzle the walnuts with honey and dry fry in a non stick pan over a low heat. Flip over and cook until lightly browned. Tip onto some non stick parchment, separate and allow to cool.
For the couscous, follow the instructions on the packet. Once cooked, add the butter and fluff up with a fork. Cut the pomegranate in half and knock the seeds out through spread fingers onto the couscous. Sprinkle with coriander and season with salt and pepper.
Remove the tagine from the oven and serve with the couscous. A nice mint tea also goes very nicely with it!
Moroccan Lamb Tagine
Moroccan Vegetable Tagine
Chicken and Giant Couscous Salad
Chicken in a sweet red pepper sauce