Summer family recipe for 4-5 people, takes only 30 mins; recipe has olive oil, chicken thighs, onion, garlic clove, moroccan spice mix, lemons, tomatoes, chicken stock cube, honey, red wine vinegar, olives, lemon, pomegranate, feta, mint, couscous, coriander seeds, cumin seeds, fennel seeds, black pepper, ground ginger, ground cinnamon and saffron.
Chicken tagine with lemons, olives & pomegranate
Course: Summer family
Servings
4 - 5
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Chicken Thighs: 8 chicken thighs
- Onion: 1 onion, chopped
- Garlic Clove: 2 garlic cloves
- Moroccan Spice Mix: 2 tbsp Moroccan spice mix (see below)
- Lemons: 1 large or 2 small preserved lemons, skin only, finely chopped
- Tomatoes: 2 large tomatoes, chopped
- Chicken Stock Cube: 1 chicken stock cube
- Honey: 1 tbsp honey
- Red Wine Vinegar: 1 tbsp red wine vinegar
- Olives: handful olives
- Lemon: 1 small lemon, 1/2 very thinly sliced
- Pomegranate: 1/2 pomegranate, seeds only
- Feta: 100g feta, crumbled
- Mint: small bunch mint, leaves only
- Couscous: couscous, to serve
- Coriander Seeds: 2 tbsp coriander seeds
- Cumin Seeds: 1 tbsp cumin seeds
- Fennel Seeds: 1 1/2 tsp fennel seeds
- Black Pepper: 1/2 tsp black pepper
- Ground Ginger: 1/4 tsp ground ginger
- Ground Cinnamon: 1 tsp ground cinnamon
- Saffron: good pinch saffron
Directions
- Heat 1 tbsp oil in a wide, shallow casserole dish or ovenproof pan. Season the chicken and cook, skin-side down, for 8-10 mins, until crispy. Flip over and cook for another 5 mins. Transfer to a plate. Heat oven to 170C/150C fan/gas 3.
- Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the garlic and Moroccan spice mix. Stir, scraping any bits of onions and chicken from the bottom, until the spices smell fragrant. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750ml water. Bring to the boil, then place the chicken on top. Cover with a lid or foil and transfer to the oven for 1 hr.
- Uncover, place the olives and lemon slices on top and drizzle the lemons with a little oil. Return to the oven for 20 mins, or until the sauce has reduced a little (you can do this on the hob if you're short on time). Check the seasoning, adding a squeeze of lemon, more honey or salt if you think it needs it. Scatter over the pomegranate seeds, feta and mint, and serve with couscous.
