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Chicken Tagine

(Serves 4/5)

 

When cooking any tagine the one rule that I was taught is to build up from the bottom, starting with hard vegetables, then onions, then meat or fish and then soft fruits and vegetables.

You can use a traditional clay tagine or a casserole dish with a tight fitting lid.

 

Preparation time 20minutes

Cooking time 1 hour 15 minutes

Pre-heat the oven to 170°c

(Cooking times will vary depending on your oven, we use a fan oven)

 

You will need:

3 tbs Secret Chef All in One Moroccan Seasoning

1Kg Chicken Thighs or Drumsticks (thighs for us)

3 large Potatoes sliced about ½ cm thick (we leave the skin on)

2 large Carrots peeled and sliced ½ cm thick

1 medium Onion finely sliced

50g Dates or Apricots (preferably un-sweetened if possible but if not don’t worry)

1 tin chopped Tomatoes

100ml boiling Chicken stock

1 (optional) pickled Lemon skin roughly chopped (discard the flesh)

(optional) about 15 olives

 

Layer the potatoes, carrots and onion in the bottom of the dish and sprinkle the Moroccan seasoning between layers.

Coat the Chicken with 2tsp Moroccan seasoning, seal in a hot frying pan and place on top of the potatoes.

Liberally sprinkle the dates or apricots, olives & pickled lemon skin around the chicken.

Pour over the tomatoes and chicken stock.

Cover with the lid and place in the pre heated oven for 1 hour 15 minutes.

Sprinkle a little more Moroccan seasoning over the dish just before serving for a burst of Moroccan aroma.

 

Serve with flat bread.