This article was written for Annabel & Grace, which is now part of Rest Less.
The night before my friend Claudia and I flew on a pre-dawn flight to Marrakech, we heated up a chicken tagine she had previously frozen. It was absolutely delish and really got us in the mood for our city break. Will definitely be making this myself very soon as it is an ideal (and very tasty) one pot midweek supper dish. Interestingly, it was far better than any tagines we subsequently ate in Moroccan restaurants!
4
servingsIngredients
8 small free range chicken thighs
2 medium red onions, cut into wedges
1 tsp each of ground cumin, ground coriander and ground tumeric
Half tsp ground cinnamon
2 tbsp olive oil
2 x 400g tins chickpeas, drained
2 tbsp rose harissa
100g pitted green olives
50g dried apricots, chopped
Preserved lemon, pith removed, thinly sliced. Or fresh lemon if preferred.
Flat leaf parsley, roughly chopped
Directions
- Heat the oven to 180 degrees. Slash the skin of the chicken with a sharp knife and put in a baking dish or shallow casserole with the onion wedges. Mix the spices with the olive oil and season well with salt, then toss this with the chicken and onions. Roast uncovered for 20 mins.
- Add the chickpeas to the roasting tin with the harissa, olives, apricots and lemon then cook for a further 25 mins. Scatter with parsley.
Notes
- Serve with a generous blob of natural yoghurt and flatbreads