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Moroccan Chicken Tagine

DIFFICULTY: Nice & Simple
  45 mins Cooking Time

 

Ingredients (Serves: 4)

  • 4 chicken thighs (bone-in, skinless)
  • 2 tablespoons olive oil
  • 1 onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 pinch saffron threads (optional, for authentic flavour)
  • 200ml chicken stock
  • 1 can chopped tomatoes (400g)
  • Handful of green olives (optional)
  • 1 tablespoon honey
  • 1 preserved lemon (quartered, or zest of 1 fresh lemon if unavailable)
  • 100g dried apricots (halved)
  • 1 cinnamon stick (optional)
  • Salt and pepper (to taste)
  • Fresh coriander or parsley (for garnish)
  • Toasted almonds (for garnish, optional)
  • Cooked couscous or flatbread (to serve)

Method

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or traditional tagine over medium heat.

2. Season the chicken thighs with salt and pepper, then brown them on all sides for about 5-6 minutes. Remove the chicken and set aside.

3. In the same pot, add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.

4. Stir in the ground cumin, ground ginger, ground cinnamon, ground coriander, paprika, and saffron threads (if using). Cook the spices for about 1 minute to release their aromas.

5. Pour in the chicken stock, chopped tomatoes, and honey. Stir well to combine.

 

 

6. Add the preserved lemon (or fresh lemon zest), dried apricots, and cinnamon stick.

7. Return the browned chicken thighs to the pot, nestling them into the sauce, add green olive if using. Lower the heat, cover the pot (or tagine), and let it simmer gently for 35-40 minutes, until the chicken is tender and the sauce has thickened slightly. Stir occasionally.

8. Taste and adjust the seasoning with more salt, pepper, or honey, if needed.

9. Garnish with freshly chopped coriander or parsley, and a handful of toasted almonds for extra texture.

10. Serve the chicken tagine hot with couscous, flatbread, or rice to soak up the delicious sauce.

 

 

 

 

 

 

Hinchliffe Partnership LLP New Farm Shop & Café

A high specification redevelopment of an existing Farm Shop, Restaurant & Butchery. Following a fire which devastated the original premises, and to
replace current temporary buildings - the scheme will both restore and greatly improve on these previous facilities.

Part funded by the European Agricultural Fund for Rural Development

 

   
hinchliffs catering



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Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email: info@hinchliffes.com

Farm Shop opening times: Monday to Saturday: 9.00am to 5.30pm, Sunday: 10.00am to 4.00pm
The Rusty Bull opening times: Monday to Friday: 9.00am to 5.30pm, Saturday: 9.00am to Late, Sunday: 9.00am to 5pm