Moroccan Chicken Tagine
This vibrant Moroccan Chicken Tagine with Apricots and Lemons is simply packed with flavor!
Be sure to check out the step-by-step tutorial up in the post.
Servings: 4
Calories: 602kcal
Ingredients
- 4 chicken legs or 8 chicken thighs
- Salt and pepper to season
- 3 tbsp olive oil , plus extra if needed
- 2 medium onions , peeled and finely diced
- 3 cloves garlic , minced
- 2 tbsp ginger freshly grated
- 1 yellow bell pepper , sliced
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- 1 large cinnamon stick
- 2 bay leaves
- 2 tsp brown sugar , or honey to taste
- 2 cups (400g) butternut squash , peeled and cubed
- 2 oz (60g) dried apricots , roughly chopped
- 15 oz (400g) can cherry tomatoes in juice or chopped tomatoes
- 2 cups (500ml) hot chicken stock , from a stock cube
- 4 slices lemon fresh (unwaxed), halved
To serve
- 4 tbsp slivered almonds
- 1 handful mint leaves
- pinch red pepper flakes
- 1 tbsp lemon zest
Instructions
- Pat the chicken dry – do not rinse. Season the chicken liberally with salt and pepper.4 chicken legs, Salt and pepper to season
- Heat the oil in a large casserole dish. Brown the chicken over medium-high heat for 3-5 minutes per side until golden. You might need to do this in batches. Set the chicken aside.3 tbsp olive oil
- Lower the heat and fry the onion, ginger, garlic, bell pepper for 3-5 minutes until slightly softened.2 medium onions, 2 tbsp ginger, 3 cloves garlic , 1 yellow bell pepper
- Stir in the spices, salt, bay leaves and sugar.1 tsp salt, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, ½ tsp ground turmeric, 1 large cinnamon stick, 2 bay leaves, 2 tsp brown sugar
- Add the squash, apricots, cherry tomatoes and stock. Break up the tomatoes with a wooden spoon and stir everything together. Bring to a boil.2 cups (400g) butternut squash, 2 oz (60g) dried apricots, 15 oz (400g) can cherry tomatoes in juice, 2 cups (500ml) hot chicken stock
- Reduce heat to a simmer. Add the chicken and lemon slices.4 slices lemon
- Cover the pot and simmer over low heat for 20 minutes.
- Uncover the pot, increase heat to medium and cook for a further 10 minutes until the liquid is slightly reduced and chicken is cooked through.
- Taste and adjust the seasoning if needed. Remove the bay leaves, lemon slices and cinnamon stick.
- Dry fry the almonds in a heavy skillet until slightly toasted – watch they don’t burn!4 tbsp slivered almonds
- Scatter the almonds and dried chili flakes over the tagine and serve with couscous or Israeli couscous (giant couscous). Garnish with mint leaves and lemon zest.4 tbsp slivered almonds , pinch red pepper flakes, 1 handful mint leaves, 1 tbsp lemon zest
Video
Nutrition
Calories: 602kcal | Carbohydrates: 48g | Protein: 28g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 114mg | Sodium: 999mg | Potassium: 1425mg | Fiber: 8g | Sugar: 21g | Vitamin A: 11780IU | Vitamin C: 90.7mg | Calcium: 163mg | Iron: 4.7mg
