Moroccan Chicken & Tenderstem® Tagine
A tagine for any occasion. You really don’t need an excuse for one, do you?
The sweet and mild spicing of a Moroccan tagine is a really appealing way to introduce children to spices. Serve with fiery harissa on the side to spice things up a bit.
5 mins preparation
2 hours cooking
- 2 tbsp olive oil
- 800g chicken thighs, or a combination of thighs & drumsticks
- 2 carrots, chopped
- 2 onions, chopped
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Salt and freshly ground black pepper
- 500 ml chicken stock
- 1 tin chickpeas, drained & rinsed
- 2 tsp runny honey
- 300g Tenderstem®, each stem cut in half
- Harissa paste (optional)
- Generous handful coriander leaf, chopped
- Steamed couscous
Add the oil to a flameproof casserole or large saucepan and set over a medium heat. Fry the chicken pieces on both sides until golden, doing this in batches if necessary to avoid overcrowding the pan. Once the chicken is all browned, return it all to the pan along with any juices. Toss in the carrots, onions and garlic along with the cumin, cinnamon and ginger and fry for a further couple of minutes, stirring well to coat the meat with the spices. Season with a little salt and pepper to taste.
Pour over the stock and add the chickpeas and honey, stirring thoroughly and bring up to a steady simmer. Turn down the heat, cover with a lid and cook gently for around an hour to an hour and a quarter, or until the chicken is tender.
Once the chicken is cooked, stir through the Tenderstem®, re-cover and simmer for a further 10 minutes, or until its just tender but with plenty of bite. Scatter over the coriander and serve with plenty of couscous to soak up the juice.