Description
A flavorful Moroccan-inspired chicken tagine featuring tender chicken thighs cooked with preserved lemons, olives, and a vibrant pomegranate garnish. This dish is enriched with a fragrant Moroccan spice mix and finished with crumbled feta and fresh mint, served alongside fluffy couscous for a complete and hearty meal.
Ingredients
Scale
Chicken and Cooking
- 2 tbsp olive oil
- 8 chicken thighs
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp Moroccan spice mix
- 1 large or 2 small preserved lemons, skin only, finely chopped
- 2 large tomatoes, chopped
- 1 chicken stock cube
- 1 tbsp honey
- 1 tbsp red wine vinegar
- Handful of olives
- 1 small lemon, ½ very thinly sliced
- 750ml water
Garnish
- ½ pomegranate, seeds only
- 100g feta, crumbled
- Small bunch mint, leaves only
Moroccan Spice Mix
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1½ tsp fennel seeds
- ½ tsp black pepper
- ¼ tsp ground ginger
- 1 tsp ground cinnamon
- Good pinch saffron
To Serve
- Couscous
Instructions
- Prepare the chicken: Heat 1 tablespoon of olive oil in a wide, shallow casserole or ovenproof pan over medium heat. Season the chicken thighs and place them skin-side down in the pan. Cook for 8-10 minutes until the skin is crispy. Flip the chicken and cook for an additional 5 minutes. Remove the chicken to a plate.
- Cook the aromatics and spices: To the same pan, add the remaining tablespoon of olive oil and chopped onion. Stir for a few minutes until softened. Add the chopped garlic and Moroccan spice mix, stirring to scrape up any browned bits from the pan bottom, cooking until the spices release their fragrance.
- Add liquids and simmer: Stir in the finely chopped preserved lemon skin, chopped tomatoes, crumbled chicken stock cube, honey, red wine vinegar, and 750 ml water. Bring the mixture to a boil.
- Braise the chicken: Place the browned chicken thighs back on top of the sauce. Cover the pan with a lid or foil and transfer to a preheated oven at 170°C (150°C fan/gas mark 3). Cook for 1 hour to allow the flavors to meld and chicken to become tender.
- Add olives and lemon slices: Remove the lid, arrange the olives and thin lemon slices on top of the chicken, and drizzle lightly with olive oil. Return to the oven uncovered for 20 minutes, or until the sauce has reduced slightly. Alternatively, reduce the sauce on the stovetop if time is limited.
- Adjust seasoning and garnish: Taste the sauce and adjust with additional lemon juice, honey, or salt as needed. Scatter pomegranate seeds, crumbled feta, and fresh mint leaves over the dish before serving.
- Serve: Serve the chicken tagine hot, accompanied by fluffy couscous to soak up the flavorful sauce.
Notes
- Preserved lemons add an authentic tangy depth—rinse if they are too salty.
- Moroccan spice mix can be made ahead by toasting and grinding the seeds with the ground spices and saffron.
- If you lack an ovenproof pan, transfer everything to a casserole dish before placing in the oven.
- For a richer sauce, you can reduce it longer on the stovetop after oven cooking.
- This dish pairs excellently with a simple side salad or steamed greens.
- Couscous is best fluffed with a fork before serving to keep it light and airy.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Moroccan
Keywords: Chicken tagine, Moroccan chicken, preserved lemons, olives, pomegranate seeds, feta, couscous, Moroccan spices
