Chicken Tagine.

January 13, 2014

Chicken Tagine is another one of my favourite dishes from Morocco. I always use skinless chicken thighs as it tastes better and doesn’t melt away in the tagine. You can buy preserved lemons from many supermarkets, I bought mine from Waitrose (Belazu Preserved Beldi – pickled lemons) which adds a delicate citrus flavour to your dish.

1 tsp ground cardamom
1 tsp ground ginger
1 tsp ground cumin
1 tsp. ras el hanout (spice mix from North Africa) if you don’t have this you can leave it out
1 tsp ground garam masala
1 tsp ground coriander
Few sprigs of fresh thyme
1 large onion sliced
3 garlic cloves minced
1 tbsp. runny honey
300ml good chicken stock
1 tbsp. tomato puree
2 preserved lemons
Salt and pepper
8 skinless chicken thighs
1 tbsp. olive oil

Place the chicken into a large bowl, pour a little olive oil and all of the spices including the fresh thyme, garlic, salt and pepper and mix well with your hands. You can leave this in the fridge to...
See the full directions on my site

Nutritions

Calories
108

Sodium
98mg
4% DV

Fat
4g
6% DV

Protein
6g
13% DV

Carbs
12g
4% DV

Fiber
2g
11% DV