Moroccan Chicken Tagine
Moroccan Chicken Tagine
My Mum has made this for years and it’s delicious!!!! Whenever the cold weather hits, this is a dish that I instantly feel like. It’s so comforting and moreish!!!
Ingredients
- 2 tablespoons olive oil
- 1 kg chicken thighs skin removed, cut into 3pm strips
- 2 brown onions thinly sliced
- 2 cloves garlic finely chopped
- 1 teaspoon dried cumin or cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon ground turmeric
- 3 cups chicken stock
- 1/2 cauliflower florets chopped
- 2 green zucchinis sliced
- slivered almonds or toasted flaked, optional
Instructions
Method:
- Preheat oven to 180 degrees Celsius.
- Place a large oven proof saucepan onto high heat. Add half the olive oil and heat for 30 secs. Add the chicken pieces in batches and brown them on each side for 2-3 minutes. Remove and set aside.
- To the same pot, add the remaining olive oil, add the onion and cook, stirring, for 2-4 minutes. Add the garlic and story for 1-2 minutes. Add all the spices and cook, stirring for 2-3 minutes. Place the chicken pieces back into the pot. Then add the stock. Cover with the lid and place in the oven for 1.5 hours.
- Remove the lid and add the cauliflower and zucchini, stir through the tagine. Place the pot back into the oven for another 30 mins approximately or until the vegetables are soft and cooked through.
- If too much liquid evaporates, just add a little more stock when you add the veggies.
- Serving suggestion: I LOVE tagine with couscous. So I make 2 cups of wholemeal cous cous. Then when it’s ready, add a drizzle of olive oil, 1/4 cup of currants and season well.
Nutrition
Calories: 721kcalCarbohydrates: 17gProtein: 47gFat: 51gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 250mgSodium: 474mgPotassium: 1024mgFiber: 3gSugar: 7gVitamin A: 203IUVitamin C: 40mgCalcium: 66mgIron: 3mg
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