About the Recipe
This warming chicken tagine is packed full of sweet, tangy and fragrant ingredients. I can still remember tasting my first ever tagine in the early 1990’s and it was a revelation – the perfect marriage of mellow spices and the heady, aromatic flavours from the preserved lemon transporting me to the souks in Casablanca. That day I began my love affair with Moroccan food.
Ingredients
Olive oil
Salt and pepper
4 - 6 chicken thighs (bone-in, skin on or off)
1 onion, sliced
2 garlic cloves, minced
3 tsp Moroccan spice mix
1 tsp ground cinnamon
1 tin chopped tomatoes
100ml chicken stock
75g dried apricots or sultanas
1 x 400g tin chickpeas, drained and rinsed
Preparation
1. Heat oil in a heavy pan. Season the chicken. Brown the chicken in the pan, you may need to do this in batches. Then set aside.
2. Soften the onion and garlic, stir in the spices.
3. Add tomatoes, stock, dried fruit and chickpeas. Return chicken to the pot.
4. Simmer gently, covered, for 40–45 minutes until tender.