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Moroccan-Chicken-Tagine

Moroccan Chicken Tagine

It's not strictly necessary to have a proper tagine dish, a saucepan will do the job!  This is a good way to get using your storecupboard spices.  This will keep in a sealed container in the fridge for a day or two. The dish would go well with some rice, quinoa or baby potatoes.

Serves: 4
Prep time: 5 minutes
Marinading time: 60 minutes
Cook time: 50 minutes

Ingredients

  • 1 tsp ground black pepper
  • ½ tbsp ground cinnamon
  • ½ tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp ground ginger
  • 750g/1lb 6oz chicken diced
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic finely chopped
  • 300ml veg stock
  • 75g/2.5 oz raisins soaked and drained (optional)
  • 1 tbsp honey
Optional garnish: Flaked almonds and fresh chopped coriander

Instructions

1. Mix the black pepper, cinnamon, ginger, coriander and turmeric with 3 tbsp water, and marinate the chicken for about an hour. 
2. Heat the olive oil in the frying pan. Drain the chicken, and sauté until lightly browned. 
3. Transfer to a saucepan (or tagine if you have one). Add the onion to the frying pan and cook until soft, but not brown.  Add the garlic and cook lightly.  Transfer everything to saucepan.
4. Deglaze the frying pan with a little stock and pour over the chicken adding the marinade spices.  Cover with stock and bring to the boil. Cover the pan and simmer for about half an hour.
5. Add the raisins and honey. With pan uncovered cook for about another 10 minutes to reduce and thicken the sauce. 
6. Sprinkle the toasted almonds and the chopped coriander over the tagine before serving.


About the Author

I'm Ciara Ryan, eumom's Nutritional Expert. I'm a Nutritional Therapist and member of NTOI. I'm also a mother to three sons, age 9, 7 and 2. I'm passionate about the power of nutritional therapy in helping with both prevention of illness and the promotion of optimum physical and mental health and wellbeing.

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