Recipes

Moroccan Chicken Tagine

This Moroccan Tagine-Inspired Chicken Stew is a vibrant and aromatic dish featuring tender chicken thighs simmered in a rich sauce made with All Gold tomato and onion mix, preserved lemon, and a blend of fragrant spices.

Ingredients

Yield: 4-6 portions

15 ml Paprika
5 ml Ground cumin
2 ml Cayenne pepper
2 ml Ground ginger
2 ml Ground coriander
2 ml Ground cinnamon
1 Lemon
20 g Garlic, minced
8 Bone-in, skin-on chicken thighs (1920 g) / substitute with 1 can of KOO chickpeas, 400 g Eggplant,
500 g KOO brown or red lentils)
TT Salt and ground black pepper
15 ml Olive oil
100 g Yellow onion, halved and cut into 5 mm thick slices
30 ml Golden Cloud Flour
350 ml Hot water
1 sachet Benny Chicken stock powder
30 ml Honey
300 g Carrots, peeled and cut medium dice
100 g Greek cracked green olives, pitted and halved
30 ml Parsley, fresh, chopped
400 g All Gold tomato and onion mix

Method

Prepare Spice Mixture: Combine the spices in a small bowl and set aside for later use.
Prepare Lemon Zest-Garlic Mixture: Zest the lemon. In a separate bowl, combine 1 teaspoon of lemon zest with 1 minced garlic clove and set aside.
Season both sides of chicken pieces with salt and pepper.
Brown Chicken: Heat oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until it begins to smoke. Brown the chicken pieces skin side down in a single layer until they achieve a deep golden colour. Remove the chicken and set aside.
Sauté Onions: Reduce heat to medium. Add onions and cook, stirring occasionally, until they brown at the edges but still retain their shape, approximately 5 to 7 minutes. If needed, add a few tablespoons of water intermittently to prevent the pan from getting too dark.
Add the remaining minced garlic and All Gold tomato and onion mix. Cook, stirring, until fragrant, about 30 seconds.
Add the prepared spice mixture and flour. Cook, stirring constantly, until fragrant, about 30 seconds.
Deglaze and Add Broth: Stir in the Benny chicken stock, honey, remaining lemon zest, and salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
Return the chicken (with any accumulated juices) back into the pan.
Simmer: Reduce the heat to medium-low, cover, and simmer for 10 minutes.
Add Carrots: Add the carrots, cover, and continue to simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
Final Touches: Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of lemon juice. Taste the sauce and adjust seasoning with salt, pepper, and additional lemon juice, if desired.
Serve: Served with Tastic Rice Pilaf and garnish with pomegranates.

TIPS:
If you don't have a tagine pot, a Dutch oven or any heavy-bottomed pot with a lid works well. Preserved lemons add an authentic flavour to Moroccan dishes. If you can't find them, fresh lemon zest and juice are good substitutes. This stew can be made a day ahead; the flavours will deepen as it sits.