One-Pot Moroccan Chicken Tagine
Use a tagine once, and you’ve fallen in love forever. With its unique structure and ability to circulate hot air and steam evenly, it really is the most elitist way to cook a one-pot meal. Based off a classic Moroccan tagine and one of the country’s most famous dishes (called Djaj M’qualli), juicy soft chicken thighs are covered in a fragrant fresh and slightly spicy sauce containing green chillis, turmeric, cumin, lime, black olives and fresh coriander. The combination is light, refreshing and embodies the tastes of warmth and sunshine.
Recipe: Preserved Lemon and Black Olive Chicken Tagine
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Preserved Lemon and Black Olive Chicken Tagine
Moroccan chicken tagine with preserved lemon, black olives, and fragrant spices. A light, refreshing one-pot dinner full of sunshine
Servings: 4
Ingredients
- 8 chicken thighs
- Olive oil
- 1 large red onion, chopped fine
- large knob of ginger, minced
- 2 garlic cloves, minced
- 1 – 2 green chillies, chopped fine
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 250ml chicken stock
- 1 tsp light brown sugar
- Juice from 1/2 lemon
- 2 medium preserved lemons, chopped
- 150g black olives
- Large handful chopped coriander for garnish
Instructions
- Heat a little oil in the tagine base and fry chicken thighs skin side down until crisp and brown. Remove from the pan and set aside.
- Using the fat from the chicken, fry chopped onions until soft, followed by minced garlic, ginger, cumin, coriander, turmeric and green chilli, cook for approximately 2 minutes or until spices are fragrant.
- Dissolve sugar in hot chicken stock. Add stock and lemon juice to onion and spice mixture.
- Turn the chicken thighs over so they are skin side up. Season with salt and pepper. Scatter with preserved lemon pieces and olives. Place a lid on top and cook over low heat for 30 minutes.
- Remove lid, taste and season with salt and pepper if needed. Finish by garnishing with coriander leaves. Serve with potatoes, rice or couscous.