Spicy Moroccan chicken tagine
This easy and delicious recipe will fragrance your house with the spices of Morocco and take your tastebuds on a Moorish journey. Don’t be put off by the long prep time – that’s just time absorb the spice rub!
Author: Jeanne Horak-Druiff
Recipe type: Entree
- 2kg chicken pieces (I used drumsticks and thighs)
- 2 tsp cayenne pepper
- 5 tsp ground black pepper
- 4 Tbsp paprika
- 4 Tbsp ground ginger
- 3 Tbsp turmeric
- 5 Tbsp ground cinnamon
- 6 Tbsp olive oil
- 6 Tbsp argan oil (I used sunflower)
- 6 large onions, finely diced
- 9 cloves garlic, minced
- 500ml tomato juice
- 3x400g tinned chopped tomatoes
- 300g dried apricots, halved
- 150g raisins or sultanas
- 2 preserved lemons, chopped
- 200 g blanched flaked almonds
- 2 tsp strands saffron, soaked in cold water
- 1 litre chicken stock
- 3 Tbsp clear honey
- Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in the fridge.
- Preheat the oven to 150C.
- Heat 3 Tbsp each of the olive oil and argan oil in a large casserole dish that can be used on the stove top or in the oven. Add the onions and the remaining spice mix and cook over a low heat for 10 minutes until the onions are soft but not coloured. Add the garlic for the final 3 minutes.
- Heat the remaining oil in a heavy griddle pan and when it is really hot place the chicken pieces skin side down in the pan and cook for 4-5 minutes (use a splatter screen – it’s going to sizzle and spit!). Turn over and cook for another 5 minutes, then remove from the pan and place in the casserole dish.
- Pour 250ml tomato juice into the griddle pan and stir well, scraping up all the bits on the bottom, then pour the contents of the pan into the casserole dish.
- Add the remaining tomato juice, chopped tomatoes, apricots, preserved lemon, raisins, flaked almonds, saffron, stock and honey to the casserole dish. Bring to the boil, cover with a tightly fitting lid and cook in the oven for 30-45 minutes or until the chicken is tender.
It makes rather a lot of sauce – and leftover sauce can be frozen and used later: just add chopped cooked chicken breasts and heat through.