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!
Servings 4
Calories 721
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 kg chicken thighs skin removed, cut into 3 cm strips
- 2 brown onions thinly sliced
- 2 cloves garlic finely chopped
- 1 teaspoon ground cumin or cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon ground turmeric
- 3 cups chicken stock
- 1/2 cauliflower chopped into florets
- 2 zucchini sliced
- flaked or slivered almonds toasted, optional
- parsley leaves chopped, optional
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- Place a large ovenproof saucepan or pot over high heat. Add half the olive oil and heat for 30 seconds. Add the chicken pieces in batches and brown them on each side for 2–3 minutes. Remove and set aside.2 tablespoons extra virgin olive oil, 1 kg chicken thighs
- To the same pot, add the remaining olive oil and the onion and cook, stirring, for 2–4 minutes. Add the garlic and stir 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 bake for 1.5 hours.2 tablespoons extra virgin olive oil, 1 kg chicken thighs, 2 brown onions, 2 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon cinnamon, 1 teaspoon ground turmeric, 3 cups chicken stock
- Remove the lid and stir through the cauliflower and zucchini. Place the pot back in the oven for another 30 minutes 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. Serve topped with parsley and toasted almonds, if you like.1/2 cauliflower, 2 zucchini, flaked or slivered almonds, parsley leaves
- Serving suggestion: I love tagine with couscous. So I make 2 cups of wholemeal couscous. When it’s ready, add a drizzle of olive oil and 1/4 cup of currants, then season well.2 tablespoons extra virgin olive oil