Chateau Shavy

Chicken and Lemon Tagine

Posted by Daibhidh on

Chicken and Lemon Tagine

  • 50 g/2oz butter
  • 8 approx boneless chicken thighs
  • 2 onions (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 5 cm/2in piece root ginger (grated)
  • 2 cinnamon sticks
  • 2 tsp ras-el-hanout (North African spice blend)
  • ½ tsp ground turmeric
  • ½ tsp ground cumin or cumin seeds
  • 2 tsp ground cinnamon
  • 6 small preserved lemons quartered
  • 3 tbsp honey (optional)
  • 568 ml/1 pint chicken stock
  • 150 g/7oz dates (stones removed, or apricots)
  • handful of olives (pitted)
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh flatleaf parsley
  1. Brown chicken in pan and remove from heat
  2. Cook onions and garlic in butter until onions soften
  3. Add chicken, onions/garlic, ginger, turmeric, cumin, cinnamon sticks, ras-el-hanout, salt & pepper, honey (if using) and lemons to tagine
  4. Pour in stock and stir gently to mix all ingredients well
  5. Cover and cook low (140 degrees) for approx 2 hours
  6. Add herbs, dates/apricots, olives and herbs and cook for 30 mins uncovered
  7. Can be cooked uncovered if too much stock remains

½ tsp saffron can be added to stock if required