Moroccan Chicken Tagine
ingredients
- 8 chicken thighs, skin on bone in
- 2 medium onions, peeled and finely sliced
- 6 cloves garlic, crushed
- 1 thyme stalk
- A few sprigs of coriander, stalks finely sliced and leaves roughly chopped, keep separate
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 160ml prepared chicken stock
- 40g preserved lemon
- 20g pitted green olives, quartered
- 1 tsp rapeseed oil
- 1 small pack of flat leaf parsley, leaves roughly chopped
nutrition facts
Per average serving:
energy
1657 kJ / 396 kcal
20 %
fat
19 g
27 %
saturates
4.7 g
24 %
Sugars
3.9 g
4 %
salt
1.1 g
18 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Preheat the oven to 160°C.
- Very finely slice the rind of the preserved lemon discarding the flesh.
- Place a large frying pan or shallow ovenproof pan over a medium heat and add the chicken thighs skin side down. Brown in batches getting good caramelisation all over and rendering the fat from the skin. Remove and set aside.
- Add the onion, garlic, thyme, coriander stalk and spices to the same pan reduce the heat and cover. Cook slowly until the onions are sweet and caramelised,
approx. 10-15 minutes on a low heat. - Uncover and return the chicken to the pan along with enough chicken stock to allow the skin of the chicken thigh to still be exposed.
- Add the preserved lemon and olives. Place uncovered into the preheated oven for 45 minutes, until the sauce has reduced and the chicken is cooked through.
- Scatter over the coriander and parsley and serve.
Serving suggestion: serve with a side of cous cous.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.