Moorish Moroccan Chicken Tagine

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat Oven to 350 (not required if you want to make this on the stove top).
  • In a dutch oven or heavy large deep skillet heat 1tbsp olive oil over a medium heat.
  • Slice the chicken thighs into 3-4 pieces each.
  • Season with salt and pepper.
  • Lay the chicken piece into the oil and brown both sides - don't cok all the way through.
  • Remove chicken and reserve on a plate.
  • Add the rest of the olive oil and add the onions and cook until softened, keep stirring as you don't want them to burn.
  • Add the cumin, paprika, cinnamon, chilli flakes and lemon zest and cornflour and cook for 1 minute, then add the the lemon juice, honey and chicken broth, apricots and prunes and chickpeas. Stir together.
  • Add the chicken and any juices back to pot and stir through and cover.
  • Either cook in oven for 1 hour or simmer gently on stove top.
  • After 1 hour add the chopped coriander and serve over some cooked couscous or with rice.
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