Name: Moroccan Chicken Tagine
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 5
Ingredients: olive oil; 1 kilogram chicken thighs, boneless and skinless; 2 large onions, roughly chopped; 5 arge cloves garlic, roughly chopped; 1 tablespoon tablespoon fresh ginger, grated; 3 teaspoon ground coriander; 3 teaspoon cumin; 3 teaspoon turmeric; 1/2 teaspoon mixed spice; 1/2 teaspoon white pepper; 1/2 teaspoon black pepper; 1/4 teaspoon ground cloves; chilli flakes; 1 cup chicken stock; 400 gram tin chopped tomatoes; 1/2 cup unsweetened greek yoghurt; 1/2 cup dried apricots or prunes; 1/2 cup olives (optional); 1 lemon, zest; 1 1/2 cup couscous; 1/2 cup chopped fresh herbs (e.g. parsley, coriander, mint), plus extra for serving; 1/3 cup chopped pistachios

Moroccan Chicken Tagine

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Serves 5

Prep

20M

Cook

1H 30M

Total

1H 50M

Ingredients

olive oil

1 kilogram chicken thighs, boneless and skinless

2 large onions, roughly chopped

5 arge cloves garlic, roughly chopped

1 tablespoon tablespoon fresh ginger, grated

3 teaspoon ground coriander

3 teaspoon cumin

3 teaspoon turmeric

1/2 teaspoon mixed spice

1/2 teaspoon white pepper

1/2 teaspoon black pepper

1/4 teaspoon ground cloves

chilli flakes

1 cup chicken stock

400 gram tin chopped tomatoes

1/2 cup unsweetened greek yoghurt

1/2 cup dried apricots or prunes

1/2 cup olives (optional)

1 lemon, zest

1 1/2 cup couscous

1/2 cup chopped fresh herbs (e.g. parsley, coriander, mint), plus extra for serving

1/3 cup chopped pistachios

Method

1.Preheat oven to 160°C.

2.Heat 1 tablespoon of oil in a frying pan on high. Season chicken thighs with salt and pepper, then add to pan a few at a time. Sear until golden brown on each side. Transfer to a casserole dish and repeat with the remaining thighs.

3.Add 2 tablespoons of olive oil to the pan along with onions. Cook over a medium heat, stirring, for 5 minutes. Add garlic and ginger, cooking for 2 minutes. Add dry spices and chilli, cooking for 1 minute. Add stock, tomatoes, yoghurt, dried fruit, olives and lemon zest. Stir and pour over the chicken. Cover and bake for 1½ hours. Stir and season with salt.

4.Cook couscous according to packet directions, then stir through fresh herbs just before serving. Serve chicken on top of the couscous with spoonfuls of sauce. Top with chopped pistachios, extra yoghurt, herbs and a squeeze of lemon, if desired.

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