Moroccan Chicken Tagine
This vibrant Moroccan Chicken Tagine with Apricots and Lemons is simply packed with flavour! Be sure to check out the step-by-step tutorial up in the post.
Chicken Tagine, Moroccan Chicken, Moroccan Chicken Casserole
Lucy Parissi | Supergolden Bakes
Shallow lidded casserole
chicken legs or 8 chicken thighs
Salt and pepper to season
, plus extra if needed
, peeled and finely diced
freshly grated ginger
yellow bell pepper
large cinnamon stick
| 2 cups butternut squash peeled and cubed
| 2oz dried apricots
, roughly chopped
| 15oz tin cherry tomatoes in juice
or chopped tomatoes
| 2 cups hot chicken stock
, from a stock cube
slices fresh (unwaxed) lemon
slivered (flaked) almonds to garnish
Handful mint leaves to garnish
dried chilli flakes to garnish
zesf only, to garnish
Pat the chicken dry – do not rinse. Season the chicken liberally with salt and pepper.
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.
Lower the heat and fry the onion, ginger, garlic, bell pepper for 3-5 minutes until slightly softened.
Stir in the spices, salt, bay leaves and 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.
Reduce heat to a simmer. Add the chicken and lemon slices.
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!
Scatter the almonds and dried chilli flakes over the tagine and serve with couscous or Israeli couscous (giant couscous). Garnish with mint leaves and lemon zest.
This chicken casserole will keep for up to three days in the fridge. Reheat thoroughly until piping hot before serving.