moroccan chicken tagine

This recipe falls very firmly into the good for you category, but tastes like it shouldn’t be….good for you, that is.

It originally comes from Jane Kennedy’s Fabulous Food Minus The Boombah, and truly is fabulous- fabulously lemony, fabulously fragrant and fabulously easy to prepare. I’ve made other more traditional styled tagines, yet this one is my mid week favourite. We like it hot, so I usually add some dried chillis as well.

This also works well with seafood- especially prawns- just adjust the cooking time accordingly…in fact, do the base first and cook the prawns in the hot stock.

This serves 4.

What you need:

  • 4 small skinless chicken breasts or about 600g chicken thighs
  • 2 tablespoons chermoula paste*
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 small knob of ginger, peeled and finely grated
  • ½ lemon, finely sliced. If you can get it, preserved lemon** works even better
  • ½ cup pitted green olives
  • 1 cinnamon stick
  • 500ml chicken stock
  • coriander leaves

What you do with it

  • Mix together the chermoula paste and lemon juice and squish into the chicken. A zip lock bag is perfect for this job.
  • Pop in the fridge for 10-15 minutes for the flavours to do their thing.
  • Heat the oil in a large, heavy based stove top casserole or tagine pan.
  • Fry the onion, garlic & ginger for a couple of minutes until softened.
  • Add the chicken & cook for a couple of minutes each side until golden.
  • Add the lemon slices (or preserved lemon), olives, cinnamon & stock and bring to the boil.
  • Lower the heat, pop on a lid and simmer gently for an hour.

*Chermoula paste is available in some supermarkets, good delis or you can make your own- I do. Just roast some cumin and coriander seeds in a pan until they pop. Blend them up with a chopped onion, coriander, parsley, garlic, paprika, turmeric, cayenne pepper and lemon juice. Done.

** Preserved lemon is available at most delis, but can be expensive, so if you have a glut of lemons, have a go at making your own…and anyways, the lemons in jars on your shelves will make you look like a real domestic diva!



One comment on “moroccan chicken tagine”

Comments are closed.