Chicken tagine with lemons, olives & pomegranate served in a bowl

Chicken tagine with lemons, olives & pomegranate

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(13 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins

Easy

Serves 4-5

Cook a one-pot chicken tagine the whole family will love. It somehow says summer and autumn in one bite using a gentle but heady Moroccan spice mix

Nutrition and extra info

  • Freezable

Nutrition: Per serving (4)

  • kcal483
  • fat32g
  • saturates10g
  • carbs14g
  • sugars11g
  • fibre3g
  • protein33g
  • salt1.8g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 chicken thighs
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves
  • 2 tbsp Moroccan spice mix (see below)
  • 1 large or 2 small preserved lemons, skin only, finely chopped
  • 2 large tomatoes, chopped
  • 1 chicken stock cube
  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp red wine vinegar
  • handful olives
  • 1 small lemon, ½ very thinly sliced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ pomegranate, seeds only
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • small bunch mint, leaves only
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • couscous, to serve
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

For the Moroccan spice mix

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1½ tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • ½ tsp black pepper
  • ¼ tsp ground ginger
  • 1 tsp ground cinnamon
  • good pinch saffron
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

Method

  1. Heat 1 tbsp oil in a wide, shallow casserole dish or ovenproof pan. Season the chicken and cook, skin-side down, for 8-10 mins, until crispy. Flip over and cook for another 5 mins. Transfer to a plate. Heat oven to 170C/150C fan/gas 3. 

  2. Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the garlic and Moroccan spice mix. Stir, scraping any bits of onions and chicken from the bottom, until the spices smell fragrant. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750ml water. Bring to the boil, then place the chicken on top. Cover with a lid or foil and transfer to the oven for 1 hr.

  3. Uncover, place the olives and lemon slices on top and drizzle the lemons with a little oil. Return to the oven for 20 mins, or until the sauce has reduced a little (you can do this on the hob if you’re short on time). Check the seasoning, adding a squeeze of lemon, more honey or salt if you think it needs it. Scatter over the pomegranate seeds, feta and mint, and serve with couscous.

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Comments, questions and tips

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JULIE3011
1st Oct, 2018
I made this dish at the weekend but I think I may have done something wrong. When we ate it we could not taste the spices at all and when we did the washing up we noticed that the inside of the lid which I'd used to cover the dish in the oven was covered in a dark powder which turned out to be the spices! I have no idea why the spices ended up on the inside of the lid. Help?
lisa_stone
22nd Sep, 2018
5.05
Made this last night. Yummy and will repeat.
foxy29
3rd Dec, 2018
The recipe online doesn’t tell you how to prepare the spice mix, so that is probably why it was on the lid? If I remember correctly, the seeds are meant to be heated in a saucepan until the coriander seeds pop, then ground down to a fine powder. Then add the ground spices and saffron. Does that make sense?
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spindoctor's picture
spindoctor
8th Jul, 2019
Grind all the ingredients for the spice mix BEFORE putting them into the dish! or use ground spice has below. 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon ground turmeric 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon ground coriander seed 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon Tumaric Saffron is more expensive than gold ounce per ounce. Use Tumaric instead, you still get the yellow colour and taste In Morocco, this is known as Ras-el-hanout. Different regions will have their own versions but nevertheless, it's a great seasoning for chicken or lamb tagines.
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