Chicken
Chicken tagine
Chicken tagine is a slow-cooked North African dish where tender chicken simmers with aromatic spices, herbs, and vegetables. The result is a rich, flavorful stew with a balance of savory, sweet, and tangy notes.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
In a heavy-bottomed pan or tagine, heat a splash of oil and add the onion, garlic, ras el hanout, and cinnamon stick.
When the onions are soft but not browned, mix in the harissa paste and cook for one minute. Add the diced chicken thighs and cook until they are browned on all sides.
Quarter the preserved lemons and remove the flesh. Discard half of the flesh, then finely slice the peel.
Once the chicken is browned on all sides, add the preserved lemon peel and flesh, tinned tomatoes, chickpeas, olives, and apricots. Simmer for 30–40 minutes, adding a little vegetable stock or water if it begins to dry out.
Meanwhile, prepare the couscous. Heat the chicken stock until hot but not boiling, then place the couscous in a separate bowl. Pour the hot stock over it, cover with a lid, and let it sit for 10 minutes.
Chop the coriander and mint, and mix them into the couscous along with the pomegranate seeds. Use a fork to fluff up the couscous.
Toast the flaked almonds in a hot, dry pan until they are lightly golden.
Check if the chicken is fully cooked by piercing it with a knife or skewer; if it comes out very hot, it is ready to serve. Season with salt and pepper.
Serve the tagine with the herby couscous and garnish with fresh coriander, parsley, and toasted almonds.
Ingredients
56 grams of chicken thigh, skinless, diced
2 tbsp of ras el hanout
1 cinnamon stick
1 large red onion, sliced
2 garlic cloves, sliced
1 tbsp of harissa
2 preserved lemons
340 grams of tinned chopped tomatoes
1 tin of chickpeas
21 grams of pitted Kalamata olives
3 oz of dried apricots
1 handful of coriander, chopped
1 handful of parsley, chopped
14 grams of flaked almonds
vegetable oil
salt
pepper