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
- Garlic Clove: 2 garlic cloves
- Olive Oil: 2 tbsp olive oil
- Onion: 1 onion, chopped
- Couscous: couscous, to serve
- Mint: small bunch mint, leaves only
- Lemon: 1 small lemon, 1/2 very thinly sliced
- Feta: 100g feta, crumbled
- Honey: 1 tbsp honey
- Pomegranate: 1/2 pomegranate, seeds only
- Ground Cinnamon: 1 tsp ground cinnamon
- Saffron: good pinch saffron
- Chicken Stock Cube: 1 chicken stock cube
- Red Wine Vinegar: 1 tbsp red wine vinegar
- Black Pepper: 1/2 tsp black pepper
- Cumin Seeds: 1 tbsp cumin seeds
- Tomatoes: 2 large tomatoes, chopped
- Ground Ginger: 1/4 tsp ground ginger
- Coriander Seeds: 2 tbsp coriander seeds
- Fennel Seeds: 1 1/2 tsp fennel seeds
- Olives: handful olives
- Chicken Thighs: 8 chicken thighs
- Moroccan Spice Mix: 2 tbsp Moroccan spice mix (see below)
- Lemons: 1 large or 2 small preserved lemons, skin only, finely chopped
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.
