Moroccan Chicken Tagine
This Moroccan chicken tagine could not be easier as you just put all the ingredients in the pot and let the oven do the work. For a dish with so much flavour you will be suprised how little time it takes to prepare.
- 1 onion, peeled
- 2 cloves garlic, peeled
- 2 fresh tomatoes
- 1 lemon
- 2 chicken legs, thigh and drumstick
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground tumeric
- 1/2 tsp ground cinnamon
- 1 handful raisins
- 1 handful black pitted olives
- 1 splashes water
- 3 sprigs fresh parsley, chopped
- 3 sprigs fresh coriander, chopped
- 1 butter
- 100 g American Long-grain rice
- 1 pinches turmeric
- 1 pinch salt
Preheat the oven to 180°C.
Slice the onion and garlic, quarter the tomatoes and zest the lemon.
Cut away any excess fat from the chicken, but leave most of the skin on.
Cover Chicken With Spices
Rub the spices into the chicken in a bowl with a little salt and pepper, then lay the legs on top of the onions.
Add Remaining Veg And Cook
Scatter the raisins, olives and quartered tomatoes around the chicken with the splash of water.
Stick the lid onto the tagine and place it into the oven to cook for 75 minutes.
Cook The Rice
Boil the rice in salted water for 10 minutes just before the tagine is ready and then drain.
Add The Herbs And Serve
Take the tagine from the oven and stir through the chopped herbs at the last moment before serving with the fluffy rice.
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