Moroccan Chicken Tagine

I use the word ‘Tagine’ very lightly in this instance as the tagine is actually the clay vessel in which the Moroccan stew is cooked in. This chicken stew is cooked with Moroccan flavours and is typically cooked in a Tagine but this recipe works very well in a saucepan or crock pot.

Ingredients:

1kg chicken thighs, bone in and skin removed

1 medium onion, diced

40g sultanas

50g dried dates

70g dried apricots

¼ pint (140ml) of water or chicken stock

½ cup of chopped fresh herbs (fennel tops, thyme, parsley and coriander)

Extra coriander for garnish (optional)

For the paste: (all heaped teaspoons unless stated otherwise)

 2 tsp garam masala

1 ½ tsp ground dried ginger (or 1 thumb-sized piece fresh ginger, chopped finely or minced)

1 tsp turmeric

1 tsp garlic granules (or 3 fresh cloves, minced)

1 level tsp mustard (English is best for flavour and heat)

½ level tsp black pepper

½ level tsp salt

Fresh green chilli to taste (we used ½ small HOT chilli, chopped finely)

2 tbsp flax seed oil (plus some extra olive oil, enough to make a loose paste)

Method:

Mix all of the ingredients for the paste in mixing bowl and marinade the chicken for a minimum of 2 hours (but overnight is best).

Using a food processor or blender, make a paste from the onions, herbs and dried fruit. Preheat the oven to gas 4 (180C/350F) and in a large, oven-proof pan or crock pot, brown the marinated chicken for 5 minutes on each side over a low heat. Once browned, add the paste made from the onions and fruit along with the chicken stock. Stir everything well and place a lid on top. Once the mixture has just started to bubble and boil, place it in the oven and bake for 1 hour. Remove from the oven and allow to rest for around 5-10 minutes before serving. The sauce should be slightly thick and the meat should be ultra tender and fall away from the bone easily.

I have served the chicken with a simple bulgur wheat couscous, made with chicken stock, lemon, herbs and pine nuts.

I would love you to try this recipe and let me know what you think! It makes a regular occurance in our house and even the non-dieters can’t get enough of it!

- Alison