Moroccan chicken tagine
This dish may sound fancy, but all you need are some store cupboard staples and you’re on your way to the heart of Morocco. It’s quick to prepare, healthy and a flavour sensation. Serve it with couscous, rice, or even with some creamy mashed potato to soak up all the lovely sauce.
- 8 chicken drumsticks
- 2 Tbsp Moroccan spice rub
- Olive oil
- 1 onion, thinly sliced 4 cloves garlic, thinly sliced
- Peel of 1 preserved lemon (skin only, remove lemon and pith inside), thinly sliced
- 1 cup green olives
- 1 ½ cups chicken stock
- Preheat the oven to 150°C fan bake.
- Place the chicken in a large bowl. Add the Moroccan spice rub and rub it all over the chicken.
- Heat 2 tablespoons of olive oil in the pot on a medium heat. Working in batches (so as not to crowd the pot), brown the chicken then remove and set to one side.
- Add the onion and garlic to the pot and cook until soft and translucent.
- Add the preserved lemon, olives and stock. Bring to a simmer, add the browned chicken, cover and place in the oven for 45 minutes.
- Remove the lid and stir the chicken to ensure it’s nicely coated then return the pot to the oven without the lid for a final 15 minutes.
- Cook the couscous according to the packet instructions.
- Serve the tagine on a bed of couscous, garnished with chopped Italian flat-leaf parsley
Italian flat-leaf parsley (for garnish)
26cm ovenproof heavy-bottom casserole pot with lid.