Moroccan Chicken Tajine
What's the big idea?
Recipes for tagine or tajine (a spicy slow-cooked stew, often flavoured with apricots or other dried or preserved fruits) can be found throughout North Africa.
The result is a deliciously warming mix of sweet and savoury spiciness which goes perfectly with couscous. It's interesting to compare this with our
Algerian Lamb tagine recipe; the Moroccan version is definitely spicier, as you would expect.
You can reduce the heat if you want by reducing the quantity of cayenne pepper.
This dish requires overnight marination, so please remember to allow time for this step!
Here's the list of what you need:
What To Do
- 1kg chicken pieces (e.g. drumsticks or thighs)
- 1-2 teaspoons cayenne pepper, depending on your taste
- 2 teaspoons ground black pepper
- 3 tablespoons paprika
- 2 tablespoons ground ginger
- 1 tablespoon turmeric
- 2 tablespoons ground cinnamon
- 4 tablespoons olive oil
- 3 large onions, finely chopped
- 4 cloves garlic, minced
- 2 x 400g tins chopped tomatoes
- 200g dried apricots, halved
- 100g raisins
- 1 Moroccan preserved lemon
- 100g flaked almonds
- 1 litre chicken stock
- 2 tablespoons clear honey
- Place the chicken pieces in a large non-metallic bowl, and sprinkle with half of each of the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon
- Mix well, to ensure the chicken is well coated. Cover with cling film and leave overnight in the fridge to marinate
- Preheat the oven to 150C
- Heat 2 tablespoons of the olive oil in a large flame-proof casserole. Add the onions, garlic and the remaining spices
- Cook over a low heat for 10 minutes
- Increase the heat and add the chicken pieces. Fry until browned all over
- Add the chopped tomatoes and stir well
- Add the apricots, raisins, preserved lemon, flaked almonds, stock and honey to the casserole dish
- Bring to the boil, then cover and cook in the oven for 30-45 minutes or until the chicken is tender