Chicken Tagine (Morocco)

This recipe is available in every restaurant in Morocco. It varies slightly and of course Lamb Tagines and Vegetable Tagines are everywhere also. If you are eating at a streetside cafe it may be worthwhile to stick to the Vegetable option as the quality of the meat will not be the best. The restaurants however are usually very good with some having a French influence. If you don’t have a tagine an oven proof caserole dish is fine with a lid or covered in foil.

When travelling in our van, I would cook this in a cast iron cauldron/pot over an open fire. With a good red wine and a clear sky, it makes for a great dinner. Cook for 2hrs or until the chicken is falling off the bones. The flavours should have infused by then. If you prefer lamb, use a meat or vegetable stock and substitute dried apricots for the lemons. A Lamb Tagine should be sweeter than its counterparts.

INGREDIENTS

  • 1/2 tsp saffron threads, crushed
  • 250ml/9fl oz chicken stock, warmed
  • 3 tbsp olive oil
  • 3 onions, chopped
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 3 garlic cloves, finely sliced
  • 1 free-range chicken, jointed
  • 1 tsp black peppercorns, crushed
  • 6 small preserved lemons, quartered, or 2 larger ones, chopped (these are available from many supermarkets or specialist delis)
  • 100g/3.5oz mixed olives (green is traditional)
  • good handful coriander leaves, chopped
  • good handful flatleaf parsley, chopped

METHOD

  1. Add the saffron threads to the stock to infuse.
  2. Meanwhile, in a tagine or heavy-bottomed lidded casserole, heat the olive oil and fry the onions until soft. Add the ginger, cumin and garlic and cook gently for a couple of minutes.
  3. Add the chicken and stir to coat with the onion and spices. Sprinkle in the crushed peppercorns and add the lemons and saffron-infused stock.
  4. Bring to a simmer, then cover and cook on a very gentle heat for about one hour, or until the chicken is falling apart.
  5. Add the olives and continue to simmer for another ten minutes. Add the chopped coriander and parsley just before serving.
  6. Serve with potatoes, crusty bread or rice and a green salad.