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Moroccan Chicken Tagine

Here's how you make Moroccan Chicken Tagine
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  • Servings: 6
  • Prep: 35m
  • Cook: 375m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1/3 cup all-purpose flour (plain, 80 g)
  • Salt. to taste
  • Pepper to taste
  • 2 kilograms chicken breasts (bone in and skin on, 4 chicken breasts specified)
  • 600 grams chicken thighs (cutlets, bone in and skin on, 4 cutlets specified)
  • 1 tablespoon olive oil
  • 2 onions, large and finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons ginger root, finely grated
  • 1 tablespoon smoked paprika
  • 1 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 2 cinnamon quills
  • 1 cup chicken stock (250 mls)
  • 200 grams pitted green olives ( sicilian olives, and halved, 1 cup)
  • 2 lemon wedges (preserved lemon wedges chopped to serve)
  • FOR HERBED COUSCOUS
  • 372 grams dry couscous (dry, 2 cups)
  • 2 tablespoons parsley, fresh and finely chopped
  • 2 tablespoons coriander, fresh and finely chopped
  • 2 tablespoons peppermint, fresh and finely chopped
  • Lemon rind (1/4 preserved lemon, rind removed and finely chopped)
  • 2 pomegranate (deseeded)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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