Moroccan Chicken Tagine
Ingredients:
½ Onion
2 Cloves Garlic
2-3 tblspns Extra Virgin Olive Oil
Chicken Pieces (thighs and drumsticks are best)
Jonathan's Spices Moroccan Mix
1 tblspn
Jonathan's Spices Harissa
200 ml Verjuice
1 Tin of Roma Tomatoes
1 Tin or Cup of Chickpeas
¼ Cup of Dried Apricots
Sliced Almonds
Preserved Lemons (optional), some lemon rind instead is fine
Fresh Coriander
Ingredients:
½ Onion
2 Cloves Garlic
2-3 tblspns Extra Virgin Olive Oil
Chicken Pieces (thighs and drumsticks are best)
Jonathan's Spices Moroccan Mix
1 tblspn
Jonathan's Spices Harissa
200 ml Verjuice
1 Tin of Roma Tomatoes
1 Tin or Cup of Chickpeas
¼ Cup of Dried Apricots
Sliced Almonds
Preserved Lemons (optional), some lemon rind instead is fine
Fresh Coriander
Method:
Coat chicken pieces in Moroccan mix and panfry in tagine bowl or casserole dish until skin is
golden. Fry off chopped onion and garlic, then add: harissa, coriander, verjuice, tomatoes,
chickpeas, apricots, lemon rind and olive oil. Combine in a casserole dish or tagine bowl and cook
for 1½ - 2 hours at around 180 degrees.
To Serve:
Dish into a plate or bowl. Serve with either couscous or rice and a rocket salad and a bowl of
olives. Garnish with fresh coriander and sliced toasted almonds.
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