Chicken tagine

Prep 0 h : 15 m
Cook 1 h : 0 m


  • 1 tbsp olive oil

    1 tbsp Moroccan seasoning

    A medium-size chicken (see tip)

    2 tomatoes, chopped

    2 potatoes, cut into small chunks

    2 courgettes, chopped

    ½ cup pitted black olives

    1 cup chicken stock

    1 tbsp preserved lemon, thinly sliced

    25g baby spinach leaves

    To serve

    Natural yogurt

    Harissa paste


  • Heat a heavy-based, deep frying pan on a high heat. Season oil with Moroccan seasoning and rub it all over the chicken. Brown for 4-5 mins, turning continually, transfer to a plate.

    Spread tomato and onion over base of a pan. Place the chicken pieces on top with potato and courgette. Push olives into gaps and pour over the stock. Scatter lemon over.

    Cook, covered, on a low heat for 40-45 minutes without re moving the lid. Stir in the spinach leaves. Serve with yogurt and harissa paste.

    Tip: Wash and pat-dry the chicken with paper towel. Cut out the backbone and trim off the wing tips and any excess fat. Chop into 8 equal-sizes (2 thighs, 2 drumsticks and 4 breast pieces).