Embark on a culinary adventure with Manu’s exquisite Moroccan Chicken Tagine recipe, inspired by the vibrant and aromatic flavours of Moroccan cooking and showcased in Ingham’s ‘Farm to Fork with Manu’ recipe collection. This dish promises a harmonious blend of spices, tender chicken, and a tantalising sauce that will transport your taste buds to the heart of Morocco. Let’s dive into the art of creating this delightful one-pot meal!
Journey into the World of Moroccan Cuisine
Moroccan cuisine is renowned for its bold spices, aromatic herbs, and skillful use of slow cooking techniques, which all come together beautifully in a traditional tagine. Manu’s Moroccan Chicken Tagine recipe not only delivers on flavour but also offers a convenient way to prepare a complete meal in one pot, perfect for an easy yet delicious dinner with minimal washing up!
With this recipe in hand, you’re ready to embark on a flavourful journey into Moroccan cuisine. The blend of spices, the tender texture of the chicken, and the aromatic sauce make this dish a sensation. Gather your ingredients, follow the steps, and savour the delightful taste of Manu’s Moroccan Chicken Tagine!
Manu’s Moroccan Chicken Tagine Recipe
SERVES 4 | PREP 25 MINS, COOK 1 HOUR
Ingredients:
- 4 fresh chicken thigh cutlets
- 4 fresh chicken drumsticks
- 1 tablespoon Moroccan seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon finely grated lemon rind
- Sea salt flakes and cracked black pepper
- 1 tablespoon olive oil
- 2 brown onions, thinly sliced
- 3 cloves garlic, thinly sliced
- 1⁄3 bunch fresh coriander, root and stems finely chopped, leaves reserved
- 125g fresh pitted dates
- 150g soft and juicy dried apricots
- 1 cinnamon stick
- 1 cup chicken stock
- 2 tablespoons lemon juice
- 1⁄3 cup pitted green olives, halved
Method
- Preheat the oven to 160°C (fan-forced).
- Place chicken on a large tray. Combine Moroccan seasoning, paprika, cumin and lemon rind in a bowl. Sprinkle over chicken and season with salt and pepper.
- Heat oil in a large ovenproof, flameproof casserole dish over a medium-high heat. In batches, add chicken, skin-side down. Cook for about 3–4 minutes, or until golden brown. Turn over. Cook for a further 1 minute, or until browned. Remove.
- Reduce heat to medium-low. Add onion. Cook, stirring occasionally, for about 5 minutes, or until translucent and soft. Add garlic and coriander. Cook, stirring for a further 2 minutes.
- Return chicken to dish with dates, apricots and cinnamon. Pour over stock. Bring to boil. Cover with lid.
- Cook in the oven for about 1 hour, or until chicken is cooked through and falling away from the bone. Remove. Stir in lemon juice and scatter with olives.
- Garnish with reserved coriander leaves. Serve with couscous and lemon wedges
Why Choose This Recipe?
Manu’s Moroccan Chicken Tagine stands out for its rich flavours and tender chicken and its low amount of washing up –one pot! It can be served with fluffy couscous, crusty bread, or even over a bed of steamed rice. It’s an excellent ‘set and forget’ recipe for entertaining that will impress your guests too, as you can season the chicken ahead of time then simply brown and cook in the oven for one hour while you relax.
Download the ‘Farm to Fork with Manu’ recipe e-book to explore 12 delicious recipes – including Manu’s Moroccan Chicken Tagine along with 11 other culinary inspirations – to elevate your cooking adventures.
Happy cooking!
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