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Moroccan chicken tagine recipe
Moroccan chicken tagine recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
This Moroccan-inspired chicken dish by MasterChef contestant Billy Law is a flavorful and satisfying dinner made in a saucepan. Serve with couscous for a protein-packed meal.
Ingredients:
  • 1 large (about 1.6kg) whole chicken, cut into 8 pieces
  • 1 large onion, thinly sliced
  • 10.00 gm sweet paprika
  • 10.00 gm ground cumin
  • 1 tsp fennel seeds
  • 2 tomatoes, diced
  • 700ml tomato passata
  • 500ml chicken stock
  • 400g can chickpeas, drained
  • 150g roasted red peppers strips
  • 1 wedge preserved lemon, rind only, rinsed and cut into thin strips
  • 150g pitted green olives
  • 62.50 ml fresh flat-leaf parsley leaves
  • Cooked couscous, to serve
Instructions:
  • In a large saucepan or casserole dish over medium-high heat, heat oil. Cook chicken pieces, turning occasionally, for 5 mins until golden. Transfer to a plate. Add onion and garlic, cook for 2 mins until onion softens slightly. Stir in paprika, cumin, and fennel seeds, cook for 1 min until fragrant.
  • Combine tomato, passata, and stock in the pan. Stir with a flat-edged wooden spoon to scrape off any flavorful bits stuck to the bottom. Bring to a boil, then add the chicken in a single layer. Reduce heat, cover with a lid, and simmer for 30 minutes.
  • Combine chickpeas, red pepper, preserved lemon, and olives in the pot. Simmer without a lid for 20 minutes or until the chicken is fully cooked. Garnish with fresh parsley and serve alongside couscous.

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