We’ve found a delicious recipe for you this week! Take a look at how to cook a one-pot chicken tagine that the whole family will love. It somehow says summer and autumn in one bite using a gentle but heady Moroccan spice mix.
Here’s what you’ll need…
2 tbsp olive oil
8 chicken thighs
1 onion, chopped
2 garlic cloves
2 tbsp Moroccan spice mix (see below)
1 large preserved lemon, skin only, finely chopped
2 large tomatoes, chopped
1 chicken stock cube
1 tbsp honey
1 tbsp red wine vinegar
1 small lemon, half very thinly sliced
Half a pomegranate, seeds only
100g feta, crumbled
Small bunch mint, leaves only
Couscous, to serve
For the Moroccan spice:
2 tbsp coriander seeds
1 tbsp cumin seeds
1 and a half tsp fennel seeds
Half tsp black pepper
Half tsp ground ginger
1 tsp ground cinnamon
Good pinch saffron
Here’s what you’ll need to do…
- Heat 1 tbsp oil in a wide, shallow casserole dish or ovenproof pan. Season the chicken and cook, skin-side down, for 8-10 mins, until crispy. Flip over and cook for another 5 mins. Transfer to a plate. Heat oven to 170C/150C fan/gas 3.
- Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the garlic and Moroccan spice mix.
- Stir, scraping any bits of onions and chicken from the bottom, until the spices smell fragrant. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750ml water.
- Bring to the boil, then place the chicken on top. Cover with a lid or foil and transfer to the oven for 1 hr.
- Uncover, place the olives and lemon slices on top and drizzle the lemons with a little oil.
- Return to the oven for 20 mins, or until the sauce has reduced a little (you can do this on the hob if you’re short on time).
- Check the seasoning, adding a squeeze of lemon, more honey or salt if you think it needs it.
- Scatter over the pomegranate seeds, feta and mint, and serve with couscous.