Moroccan Chicken Tagine

6
Servings
35m
Prep Time
375m
Cook Time
6h 50m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (494.2 g)
  • Calories 728.5
  • Total Fat - 23.1 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 155.5 mg
  • Sodium - 213.4 mg
  • Total Carbohydrate - 82.4 g
  • Dietary Fiber - 9.3 g
  • Sugars - 14.8 g
  • Protein - 49.3 g
  • Calcium - 171.7 mg
  • Iron - 5.1 mg
  • Vitamin C - 43.5 mg
  • Thiamin - 0.4 mg

Step 1

Place flour in a large bowl and sason and working with one piece at a time, add chicken to flour and toss until well to coated and then shake off excess flour, reserving remainder.

Step 2

Heat oil in a large frying pan and add chicken in two batches, skin-side down first and cook for about 2 to 3 minutes each side, or until browned and then transfer chicken to a 5 to 6-litre slow cooker along with reserved flour.

Step 3

Add onions, garlic and ginger to same frying pan and cook, stirring occasionally, until soft and then add paprika, cumin and coriander and cook, stirring, for 1 minute and then add to cooker with cinnamon quills and stock and cover with lid.

Step 4

Cook for about 6 hours on low, or about 4 hours on high, or until chicken pieces are tender and then stir in Sicilian olives.

Step 5

To make the herbed couscous, cook couscous according to package directions and stir in herbs, preserved lemon and pomegranate seeds and season to taste.

Step 6

Serve on herbed couscous and top with chopped lemon.

Tips & Variations


No special items needed.

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