Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 serving
Ingredients: 4 chicken legs or 8 chicken thighs; Salt and pepper to season; 3 tbsp olive oil; 2 onions; 3 garlic cloves; 2 tbsp freshly grated ginger; 1 yellow bell pepper; 1 tsp salt; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp ground turmeric; 1 large cinnamon stick; 2 bay leaves; 2 tsp brown sugar; 400 g | 2 cups butternut squash peeled and cubed; 60 g | 2oz dried apricots; 400 g | 15oz tin cherry tomatoes in juice; 500 ml | 2 cups hot chicken stock; 4 slices fresh (unwaxed) lemon; 4 tbsp slivered (flaked) almonds to garnish; Handful mint leaves to garnish; Pinch dried chilli flakes to garnish; 1 lemon

User Reviews

4.6

81 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4
Calories
602 kcal
Course
Main Course
Cuisine
Moroccan

Moroccan Chicken Tagine

Shawn Wheeler

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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.

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Ingredients

Servings

4 chicken legs or 8 chicken thighs
Salt and pepper to season
3 tbsp olive oil , plus extra if needed
2 onions , peeled and finely diced
3 garlic cloves , minced
2 tbsp freshly grated ginger
1 yellow bell pepper , sliced
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground turmeric
1 large cinnamon stick
2 bay leaves
2 tsp brown sugar
400 g | 2 cups butternut squash peeled and cubed
60 g | 2oz dried apricots , roughly chopped
400 g | 15oz tin cherry tomatoes in juice or chopped tomatoes
500 ml | 2 cups hot chicken stock , from a stock cube
4 slices fresh (unwaxed) lemon halved
4 tbsp slivered (flaked) almonds to garnish
Handful mint leaves to garnish
Pinch dried chilli flakes to garnish
1 lemon zesf only, to garnish

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Instructions

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.

Equipments used:

Notes

This chicken casserole will keep for up to three days in the fridge. Reheat thoroughly until piping hot before serving.

Nutrition Information

Show Details

Calories 602kcal (30%) Carbohydrates 48g (16%) Protein 28g (56%) Fat 35g (54%) Saturated Fat 7g (35%) Cholesterol 114mg (38%) Sodium 999mg (42%) Potassium 1425mg (41%) Fiber 8g (32%) Sugar 21g (42%) Vitamin A 11780IU (236%) Vitamin C 90.7mg (101%) Calcium 163mg (16%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 602 kcal

% Daily Value*

Calories	602kcal	30%
Carbohydrates	48g	16%
Protein	28g	56%
Fat	35g	54%
Saturated Fat	7g	35%
Cholesterol	114mg	38%
Sodium	999mg	42%
Potassium	1425mg	30%
Fiber	8g	32%
Sugar	21g	42%
Vitamin A	11780IU	236%
Vitamin C	90.7mg	101%
Calcium	163mg	16%
Iron	4.7mg	26%