Chicken Tagine

This dish has a long list of ingredients and takes a little bit longer to cook, but it is definitely worth the effort – particularly if you’re looking to impress, or are in need of a tasty whole-hearted cockle-warmer!!  I love the mix of the dried fruit with the herbs and spices – not like anything I’ve cooked before. Rawia recommends dishing it up with basmati rice, but of course I skipped this for some tasty veggies.

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Chicken Tagine

From 'Olives, Lemons and Za'atar' by Rawia Bishara

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Prep Time

10 mins

Cook Time

60 mins

Passive Time

45 mins

Servings

MetricUS Imperial

Ingredients

• 1 tbsp ground allspice
• 1 tbsp ground coriander
• 1 tbsp turmeric
• 1 tbsp sea salt
• 1 1/2 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp saffron
• 3/4 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 2 chickens cut into halves or quarters (or I used chicken pieces)
• 250 ml extra virgin olive oil (preferably use rapeseed or coconut oil or ghee instead)
• 3 spanish onions chopped
• 8 Garlic cloves finely chopped
• 60 g fresh coriander chopped
• 60 g fresh basil chopped
• 60 g fresh flat-leaf parsley chopped
• 120 g dried fruits e.g. apricots and cranberries chopped
• 120 ml fresh lemon juice
• 2 tbsp seedless Middle Eastern or Turkish chilli paste
• 100 g Kalamata or green olives pitted and chopped
• 500 g baby carrots or whole carrots chopped
• 500 g silverskin onions peeled (I used shallots)
• 4 white potatoes halved lengthways and sliced into half moons (I used sweet potatoes)

Prep Time 10 mins Cook Time 60 mins Passive Time 45 mins Servings MetricUS Imperial Ingredients 1 tbsp ground allspice 1 tbsp ground coriander 1 tbsp turmeric 1 tbsp sea salt 1 1/2 tsp freshly ground black pepper 1 tsp ground cumin 1 tsp saffron 3/4 tsp ground nutmeg 1/2 tsp ground cardamom 2 chickens cut into halves or quarters (or I used chicken pieces) 250 ml extra virgin olive oil (preferably use rapeseed or coconut oil or ghee instead) 3 spanish onions chopped 8 Garlic cloves finely chopped 60 g fresh coriander chopped 60 g fresh basil chopped 60 g fresh flat-leaf parsley chopped 120 g dried fruits e.g. apricots and cranberries chopped 120 ml fresh lemon juice 2 tbsp seedless Middle Eastern or Turkish chilli paste 100 g Kalamata or green olives pitted and chopped 500 g baby carrots or whole carrots chopped 500 g silverskin onions peeled (I used shallots) 4 white potatoes halved lengthways and sliced into half moons (I used sweet potatoes)

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Instructions

1. Preheat the oven to 250oC.
2. Combine the allspice, coriander, turmeric, salt, pepper, cumin, saffron, nutmeg and cardamom in a small bowl and rub half of it all over the chicken (set the other half aside).
3. Heat half the oil in a large frying pan over a medium-high heat and sear the chicken in batches, transferring to a plate once seared.
4. In the same pan, saute the onions until soft and fragrant, then add the garlic for a few more minutes, before adding the reserved spice mixture for 1 minute.
5. Scatter over the coriander, basil and parsley and stir until well distributed. Then add the remaining oil, dried fruits. lemon juice, chilli paste, olives and 1 litre of water.
6. Bring it to a simmer and cook, stirring for around 2 minutes.
7. Arrange the carrots, onions and potatoes on the bottom of a large roasting tin and place the chicken on top.
8. Add the onion mixture and toss to thoroughly coat the chicken and vegetables, then set aside to marinate for 45-60 minutes.
9. Cover the tin with foil and bake until the chicken begins to sizzle (about 10-15 minutes), then reduce the temperature to 175oC and bake for a further 30 minutes.
10. Finally, remove the foil and roast for a further 5 minutes.

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