Rich with warming spices, tangy preserved lemons, and briny olives, this fragrant chicken tagine is a true taste of North Africa. Slow-simmered to perfection, it's a comforting and flavourful dish best enjoyed with Moroccan bread or fluffy couscous
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | African |
| Diet | Other |
| Preparation | Easy |
| Calories | 685 |
| Fat | 54g |
| Saturates | 15g |
| Protein | 38g |
| Carbs | 10g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMix together the cinnamon, ginger, cumin, paprika, saffron, pepper and a little sea salt in a large pot. Add the chicken thighs and mix well.
Finely chop the onions, garlic and herbs. Add these to the pot along with the cinnamon sticks and water. Bring to a boil over a medium-high heat. Add the oil and butter. Cover the pan and simmer for 30 minutes, or until the chicken thighs are cooked and the broth is concentrated and reduced by about a quarter.
Squeeze in the lemon juice. Halve the preserved lemons and add them to the pot along with olives. Simmer for a further 10 minutes. Adjust the seasoning, if necessary.
Serve hot with Moroccan bread or couscous on the side.
