Moroccan Chicken Tagine
Servings Prep Time
4People 30minutes
Cook Time
2hours
Servings Prep Time
4People 30minutes
Cook Time
2hours
Ingredients
Main Ingredients
The Spices
Instructions
  1. Fry the chopped onion in the Ghee in a large deep pan or casserole dish, then add the tomato passata, preserved lemon skin, garlic, chopped coriander + parsley and the ginger, and and cook for around 10 mins.
  2. Add the spices and 2 tbsp of water and simmer for a further 5 mins. Then toss the chicken in and simmer again for 20 mins on a very low heat.
  3. Remove the chicken from the pan and put on baking tray and cover with tin foil. Put in a preheated oven on gas mark 4 (180c) and roast for 20mins, then take the foil off just before it’s finished cooking, to give it a bit of a browning.
  4. In the mean time, go back to the sauce, throw in the olives, the olive oil and ½ cup of water. Simmer on low heat for 20min, then turn the heat off.
  5. Present the chicken on a large plate and pour the sauce over – decorate with fresh lemon.
Recipe Notes

Try to make this dish using preserved lemons, you will notice the difference, I guarantee it!

Click on the link above to see how to make them.

(you can add lemon zest if your preserved lemons are not ready or available)