A Moroccan tagine is a truly wonderful thing, an aromatic stew with the exotic flavours of North Africa being provided by our Marrakesh Chicken spice blend. The recipe also includes the familiar dried apricots and green olives commonly used in this type of tagine, but we have given it a little twist – usually the ‘citrus’ element necessary would be provided by preserved lemons, here we have substituted the even more exotic citrus flavour of Persian Dried Limes. These give the dish a greater depth of flavour, and match particularly well with the sharp tang of the green olives. This tagine is lovely served with some spiced cous cous, and can also be enjoyed with rice or even just a crusty baguette.
01.
Ingredients
8 Chicken thighs, skin and bone on
1 Onion, sliced
4 cloves Garlic, chopped
2 large carrots, sliced
1 tin Chickpeas
2tbs Olive Oil
50g Green Olives
50g Dried Apricots
300ml Chicken Stock
4tsp Marrakesh Chicken blend
4 dried Persian Limes
2tbs Fresh Mint, chopped
2tbs Fresh Flatleaf Parsley, chopped
02.
Method
First brown the chicken thighs in the olive oil in a heavy casserole pan until golden on the outside, then set to one side. Now saute the onion, garlic and carrot in the same oil, for 10 minutes or so until they are softened and just beginning to colour.. Next add the chickpeas, olives and dried apricots, and mix well before adding the Marrakesh chicken blend and the limes or lime powder. Return the chicken to the pan, then add the chicken stock, and stir well. Bring to the boil, then cover the pan and lower the heat. Either simmer the tagine on the stove top for one hour, or place the casserole in an oven heated to 180C for the same time. When the tagine is ready, stir in the parsley and mint. Serve the tagine with couscous.
