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Chicken tagine

Name: Chicken tagine
Yield: Serves 6
Cuisine: Moroccan recipes
Ingredients: 2 tbsp olive oil; 8 free-range chicken thighs on the bone, seasoned; 2 red onions, sliced into wedges held together at the root end; 2 large garlic cloves, finely sliced; 1 tbsp ras el hanout; 1 cinnamon stick; 1 tsp ground cumin; 400g tin chopped tomatoes; 350ml chicken stock, hot; 2 preserved lemons, skin finely sliced, flesh discarded; 1 tbsp mango chutney; 200g soft dried apricots; Handful of blanched almonds; 400g tin chickpeas, drained and rinsed; Small handful of fresh coriander leaves

Published: 30 Sep 10
Updated: 24 Oct 24

This Moroccan-style tagine recipe is a one pot wonder, infused with exotic spices and easily cooked on the hob.

Easy
October 2010

Test kitchen approved

Serves 6
Takes 15 minutes to make, 40-45 minutes to cook

This Moroccan-style tagine recipe is a one pot wonder, infused with exotic spices and easily cooked on the hob.

Dairy-free

Nutrition: per serving

Calories: 369kcals
Fat: 12g (2.2g saturated)
Protein: 31g
Carbohydrates: 30.4g (19.2g sugars)
Salt: 0.7g

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Ingredients

2 tbsp olive oil
8 free-range chicken thighs on the bone, seasoned
2 red onions, sliced into wedges held together at the root end
2 large garlic cloves, finely sliced
1 tbsp ras el hanout
1 cinnamon stick
1 tsp ground cumin
400g tin chopped tomatoes
350ml chicken stock, hot
2 preserved lemons, skin finely sliced, flesh discarded
1 tbsp mango chutney
200g soft dried apricots
Handful of blanched almonds
400g tin chickpeas, drained and rinsed
Small handful of fresh coriander leaves

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Method

Heat the oil in a flameproof casserole over a medium-high heat. Add the chicken and brown all over. Remove to a bowl, then tip out and discard the excess fat from the casserole, leaving 1 tbsp. Lower the heat, add the onion and garlic, then cook for 10 minutes to soften.
Stir in the spices, increase the heat to medium, then cook, stirring, for a couple of minutes more.
Return the chicken to the casserole. Pour over the tomatoes and stock, then stir through the preserved lemon, chutney, apricots and almonds. Season. Bring to the boil, then lower the heat and simmer for 20-25 minutes or until the thighs are cooked and the sauce is reduced and sticky. For the final 5 minutes, add the chickpeas. Scatter over the coriander and serve with couscous.

Recipe from October 2010 Issue

Nutrition

Nutrition: per serving

Calories: 369kcals
Fat: 12g (2.2g saturated)
Protein: 31g
Carbohydrates: 30.4g (19.2g sugars)
Salt: 0.7g

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Published: 30 Sep 10
Updated: 24 Oct 24

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Christine Williams says:

23rd Feb 2016 at 9:45 am

Just taking details to cook this tonight so not sure yet as to how family like it

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Catherine Maconachie says:

27th Jun 2015 at 10:44 pm

Lovely tagine

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