Moroccan Chicken

There is nothing nicer than a simple dish done to perfection Just good, honest food where what you see is what you get. Letting the flavours of the ingredients speak for themselves.

This Moroccan chicken dish is light, easy, healthy and packed with rich flavours. Perfect for when you need to cook up a quick weekday meal or to prepare the day before you have guests. It’s flavour gets better with time. Just re-heat and serve. Pair it with rice, couscous, steamed green veg or a side salad.

 

 

Moroccan chicken tagine

Serves 4

8 chicken thighs (with skin and bone)

3 Tbsp of Nomu Moroccan spice rub*

1 Tbsp of olive oil

½ a cup of strong chicken stock

4 Tbsp of olive brine (the water the olives come in)

1 medium onion, chopped

3 cloves of garlic, chopped

2 Tbsp of fresh ginger, finely chopped

1 Tbsp fresh parsley

3 pieces of pickled lime skin, fruit removed from the skin and cut into thin slices

24 pitted green olives

2 tsp brown sugar (or to taste)

1 tsp salt (or to taste)

*  1 Tbsp cumin, 2 tsp coriander, 1/2 tsp black pepper, 1/2 tsp chilli powder (or to taste),1/2 tsp turmeric, 1/4 tsp mixed spice.

Pre heat your oven on grill and place the rack in the middle of the oven. Mix the spices with the oil and rub onto the chicken thighs. Lie them skin side up into your tagine base on top of the chopped onions. Grill the chicken for about 15 minutes until the skin has browned. Remove the tagine and add the remaining ingredients and cover with the lid.

Place the rack at the bottom of the oven, return the tagine to the oven and reduce the temperature to 160˚C on all-round heat. Bake for 45 minutes.

Remove the dish from the oven and allow it to cool with the lid on for a further 30 minutes before serving with saffron and almond couscous.

Written by Gabi