Moroccan Chicken Tagine

Per serving

Calories

440

Protein

34 g

Carbs

38 g

Fat

14 g

Fibre

6 g

Vitamins and minerals, % of a day’s needs

• Iron14%
• Vitamin D1%
• B1240%
• Zinc25%
• Magnesium12%
• Omega-311%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 8 pieces Chicken thighs (bone-in)
• 2 medium Onion
• 4 Garlic cloves
• 3 cm piece Fresh ginger
• 1 tsp Ground cinnamon
• 1 tsp Ground turmeric
• 2 whole Preserved lemons
• 100 g Green olives
• 300 ml Chicken stock
• 15 g Fresh coriander

Method

1. 1

   Pat chicken thighs dry. Season generously with salt, pepper, turmeric, and cinnamon. Rub spices into the skin.

2. 2

   Heat oil in a tagine or heavy-bottomed pot over medium-high heat. Sear chicken skin-side down for 4 minutes until golden. Remove and set aside.

3. 3

   Reduce heat to medium. Add sliced onions and cook for 5 minutes until softened. Add minced garlic and grated ginger, stirring for 1 minute.

4. 4

   Return chicken to the pot. Add chicken stock, quartered preserved lemons, and olives. Bring to a simmer.

5. 5

   Cover and reduce heat to low. Simmer gently for 35 minutes until the chicken is falling off the bone and the sauce has reduced and thickened.

6. 6

   Taste the sauce and adjust salt and pepper. The preserved lemons add salt, so be careful not to over-season.

7. 7

   Scatter torn fresh coriander over the top. Serve directly from the pot with warm couscous or crusty bread.