Moroccan Chicken Tagine
A few years ago, my family travelled to Morocco and got to experience the food and culture of Marrakesh. One of our favourite things we got to try was Chicken Tagine a famous dish from Morocco.
The meat and vegetables are cooked slowly in a Tagine dish until the meat is tender. There are dried apricots in some Tagine to give it a sweetness. Harissa Paste, Peppers and Tomatoes are used to create the sauce as well as preserved lemons. The herbs create the various flavours
Unfortunately, I didn’t invest in a Tagine pot so I had to settle for a large saucepan. I couldn’t get preserved lemons either so I used chopped fresh lemons instead. However, it turned out just as well and mum felt like she was back in Morocco.
Prep: 10 mins
Cooking: 1 hour
Serve: 3-4 people
-2 tsp Tagine Paste
-2 tsp Harissa Paste
-1 Tsp Cumin Seeds
-1 Tsp Ground Cumin
-1 Tsp Ground Ginger
-1 Tsp Ground Cinnamon
-1 Tsp Ground Coriander
-1 Tsp Coriander Leaves
-1 Tsp Garlic Paste
-Green Pitted Olives cut in half
-1 Tin of chickpeas
-1 Onion cut into diced pieces
-1/2 pack of spinach leaves (optional)
-1 Lemon cut into slices in half
-Salt and pepper to taste
Prep the food by cutting the onion, olives and lemon.
Remove the skin of the chicken thighs and wash.
Place large saucepan on a medium heat.
Add the paste, herbs and spices to a large saucepan
Add the chicken thighs.
Drain the chickpeas and add to the saucepan.
Add the onion, lemon and olives.
Put the lid on the saucepan and leave to cook
Serve on a plate.