Description
This flavorful Chicken Tagine with lemons, olives, and pomegranate combines tender chicken thighs cooked with aromatic Moroccan spices, preserved lemons, and a rich, tangy sauce. Finished with fresh pomegranate seeds, crumbled feta, and mint, it is a vibrant one-pot dish served perfectly with fluffy couscous.
Ingredients
Scale
Chicken and Spices
- 2 tbsp olive oil
- 8 chicken thighs
- 1 onion, chopped
- 2 garlic cloves, minced
- 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
- 1 tbsp red wine vinegar
- handful olives
- 1 small lemon, ½ very thinly sliced
- ½ pomegranate, seeds only
- 100g feta, crumbled
- small bunch mint, leaves only
- couscous, to serve
Moroccan Spice Mix
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1½ tsp fennel seeds
- ½ tsp black pepper
- ¼ tsp ground ginger
- 1 tsp ground cinnamon
- good pinch saffron
Instructions
- Prepare the Moroccan Spice Mix: Toast the coriander seeds, cumin seeds, and fennel seeds in a dry pan over medium heat until fragrant. Grind them with black pepper, ground ginger, ground cinnamon, and saffron to create a fragrant Moroccan spice blend.
- Cook the Chicken: Heat 1 tbsp olive oil in a wide, shallow casserole dish or ovenproof pan over medium heat. Season the chicken thighs with salt. Place them skin-side down and cook for 8-10 minutes until the skin is crispy and golden. Flip them and cook for another 5 minutes. Remove the chicken and set aside on a plate.
- Sauté Onions and Spices: Heat the remaining 1 tbsp of olive oil in the same pan. Add the chopped onion and sauté for a few minutes until soft. Add the minced garlic and Moroccan spice mix. Stir continuously, scraping any stuck bits from the pan to release flavor, until the spices become fragrant.
- Add Liquids and Simmer: Stir in the chopped preserved lemon skin, chopped tomatoes, crumbled chicken stock cube, honey, red wine vinegar, and 750ml water. Bring the mixture to a boil over medium-high heat.
- Braise the Chicken: Return the chicken thighs to the pan, placing them on top of the sauce. Cover the pan with a lid or foil and transfer it to a preheated oven at 170°C (150°C fan/gas mark 3). Cook for 1 hour until the chicken is tender and infused with the spices.
- Add Olives and Lemon Slices: Remove the lid, scatter the olives and very thin slices of lemon over the chicken, and drizzle the lemon slices with a little olive oil. Return the pan to the oven uncovered and cook for another 20 minutes, or until the sauce has thickened slightly. Alternatively, this reduction can be done on the stovetop if short on time.
- Adjust Seasoning and Serve: Taste the sauce and adjust the seasoning by adding a squeeze of fresh lemon juice, more honey, or salt as desired. Scatter the pomegranate seeds, crumbled feta, and fresh mint leaves over the tagine.
- Serve: Serve the chicken tagine hot with a side of fluffy couscous to soak up the flavorful sauce.
Notes
- Preserved lemons can be found in specialty stores or substituted with extra lemon zest and a little added salt, but the flavor will be less authentic.
- If you don’t have an ovenproof pan, use a casserole dish and transfer the contents accordingly.
- Cooking times may vary slightly depending on oven and chicken size.
- For a vegetarian version, substitute chicken thighs with large portobello mushrooms or tofu and vegetable stock cube.
- The Moroccan spice mix can be made in advance and stored in an airtight container for future use.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Keywords: chicken tagine, Moroccan chicken, preserved lemon, olives, pomegranate, feta, couscous, North African cuisine, slow-baked chicken, Moroccan spices
