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Chicken and Lemon Tagine
Daibhidh
Print Recipe
Pin Recipe
Prep Time
45
minutes
mins
Cook Time
2
hours
hrs
30
minutes
mins
Total Time
3
hours
hrs
15
minutes
mins
Servings
4
Ingredients
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
Instructions
Brown chicken in pan and remove from heat
Cook onions and garlic in butter until onions soften
Add chicken, onions/garlic, ginger, turmeric, cumin, cinnamon sticks, ras-el-hanout, salt & pepper, honey (if using) and lemons to tagine
Pour in stock and stir gently to mix all ingredients well
Cover and cook low (140 degrees) for approx 2 hours
Add herbs, dates/apricots, olives and herbs and cook for 30 mins uncovered
Can be cooked uncovered if too much stock remains
Notes
½ tsp saffron can be added to stock if required