Moroccan Chicken Tagine
This Moroccan Chicken Tagine is packed with aromatic spices and layers of rich, savoury flavour. A fragrant and comforting crowd-pleaser.
Servings: 6
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 8 chicken thighs
- 2 garlic cloves minced
- 1 medium onion chopped
- 2 tbsp ras el hanout (Moroccan spice mix)
- salt
- 250ml / 1 cup This is an affiliate link.chicken stock
- 8-10 black olives
- 6-8 dried apricots
- 6 prunes
- 4 slices preserved lemons
- 400g / 14 oz canned chickpeas with liquid
- 1 tbsp pine nuts
- 1 tsp sesame seeds optional
Instructions
- Preheat the oven to 350F/180C.
- Brown salted chicken breasts in 1 tbsp of olive oil in a large, deep pan for approximately 5 minutes over medium heat on each side. They will not be cooked all the way through. Remove to a separate plate and set aside.
- To the same pan add onions and sauté for 5 minutes, then add garlic and cook for a minute longer, then add the spice mix and stir to combine with the onions. Deglaze the pan with the chicken stock, the return the chicken to the pan, add the sliced preserved lemons, olives, apricots, prunes and chickpeas with their liquid, lightly stir and bring to a boil.
- Then cover it with a lid and cook in the preheated oven for 30 minutes, then uncover and cook for 15-20 minutes longer, add the pine nuts ands sesame seeds (if using) in the last 5 minutes.
Nutrition
Calories: 502kcal | Carbohydrates: 26g | Protein: 30g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 447mg | Potassium: 681mg | Fiber: 6g | Sugar: 10g | Vitamin A: 545IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 3mg