Chicken Tagine

Chicken Tagine

Moroccan food is amazing, and healthy to boot. I had a proper tagine pot (authentic clay pot with a cone shaped lid), for all of 3 weeks before breaking it. The good thing is that you can make in any pot or dish with a well fitting lid. I cooked my tagine on the stove top, but can bake it in the oven if you prefer.

Tagines are slow cooked stews, and can be made with a variety of meat, and vegetables. Authentic tagines often use dried fruit such as prunes or apricots to add sweetness to balance out the heat of the harissa. I didn’t have any dried fruit, but this is still delicious. This is pretty hot, if you can’t handle alot of spice use less harissa or do what it did and add a dollop of yoghurt to cool things down.

Serves 4

8 Small Chicken thighs

1 Tbsp Olive oil

1 Large carrot

1 Large onion

1 Large courgette

1 Red pepper

1 Tsp Ground cumin

2 Cloves of garlic (minced)

1-2 Tbsps Preserved lemons (I made these myself, but you can also buy them from most supermarkets

1 Tbsp Harissa Paste (Again I made this myself, but you can buy this in supermarkets)

500ml Chicken stock (I used a stock cube)

400gm Can of chickpeas

1Tsp Salt

Method

  1. In a large pan with a lid, add the olive oil, and when hot add the chicken thighs and seal
  2. Cut the vegetables into chunks (I like this quite rustic)
  3. Add the vegetables and cook for 5 minutes
  4. Chop the preserved lemons finely and add to the pan along with the other ingredients and stir
  5. Put the lid on to the pot and reduce the heat to a gentle simmer. Cook for 45 minutes
  6. Serve with cous cous and a dollop of yoghurt

Mediterranean Chicken Traybake

If you like quick easy mid week dinners then check this out. An easy delicious dish that’s is good enough to crack out for company.

This can be made in advance and reheated if you fancy some weekend cooking. I usually serve with rice or crusty bread to soak up all the yummy juices this cooks in. It’s colourful, tasty and smells fantastic,

Mediterranean Chicken Traybake

Serves 4

Ingredients

4 Large chicken thighs ( I used ones that still had the bone in, and left the skin on. But you can use the boneless skinless ones if you prefer)

100 Grams Green beans (I use frozen ones that I have defrosted)

100 Grams button mushrooms (halved)

1 Red pepper (Cut into chunks)

1 Yellow pepper (Cut into chunks)

1 Red onion (cut into quarters)

12 Black olives, (optional)

8 Cherry tomatoes

1 Tbsp Olive oil

1 Tsp Smoked paprika

1 Tbsp White wine vinegar

2 Cloves of garlic

Salt and pepper

Method

  1. In a baking dish, mix the olive oil and smoked paprika and put into an oven that has been preheated to 200 degrees, for 5 minutes
  2. Add the vegetables and garlic to the dish and coat with the oil and paprika mix, and bake for 10 minutes
  3. Season the chicken thighs with salt and pepper
  4. Remove the vegetables from the oven add the white wine vinegar and stir, set the chicken thighs on top and bake for a further 25 minutes
  5. Remove from the oven and check that chicken is fully cooked, serve when ready.