Chicken Tagine with Preserved Lemons and Olives
Serves: 6
Prep time: 20 minutes
Cook time: 45-55 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens 2024 Country of Study Recipe Collection – Morocco
Ingredients:
- 1 tablespoon olive oil
- 600g chicken thighs, fat trimmed
- 1 brown onion, sliced
- 4 garlic cloves, minced
- 2 teaspoons sweet paprika
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- Black pepper, to taste
- 1 tablespoon harissa paste* (optional)
- 2 carrots, cut in quarters lengthwise
- 1 zucchini, cut in quarters lengthwise
- 2 medium potatoes, cut into wedges
- 1 red capsicum, deseeded and cut into strips
- ½ cup green olives, pitted
- 1 preserved lemon, thinly sliced
- 1 cup chicken stock, reduced salt
- ½ cup flat leaf parsley, chopped
*Note: use store-brought harissa, or try the Country Kitchens homemade harissa recipe
Method:
- HEAT oil in a heavy-based casserole dish or base of a tagine over medium heat. Add chicken and brown on all sides. Remove from pan and set aside.
- ADD onion and garlic to pan and stir until softened and lightly browned.
- MIX paprika, ginger, cumin, turmeric and pepper together in a bowl. Add spice mix and harissa paste (optional) to onions and cook for 1 minute or until fragrant.
- RETURN chicken to pan and stir through onions. Arrange vegetables in a conical shape on top of chicken. Sprinkle with olives and preserved lemon, and pour in chicken stock.
- COVER with casserole or tagine lid and reduce heat to low. Cook for 30-40 minutes, or until chicken is cooked through and vegetables are tender.
- GARNISH with parsley and serve with couscous or flatbread.
What's Great About It:
This one-pot chicken tagine recipe is a flavour-packed dinner loaded with vegetables and Moroccan spices. The preserved lemons and green olives are traditional in this dish, and add a delicious, complex flavour. Try swapping any of the vegetables for your favourites, such as pumpkin, eggplant or sweet potato. For added heartiness and fibre, you can also stir in a tin of drained chickpeas. The spices in this recipe can also be switched up – try cinnamon, garam masala, ras el hanout or saffron.
