Cooking in a clay tagine allows spices and aromatics to gently infuse the sauce, while preserved lemons and olives bring the bright, savoury flavours synonymous with Moroccan cuisine
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 685 |
| Fat | 47g |
| Saturates | 14g |
| Protein | 41g |
| Carbs | 26g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Mix the spices together and rub them over the chicken.
2
Heat the olive oil and butter in a tagine or heavy pot. Add the onions, garlic, celery, tomato, parsley and coriander and cook until softened. Place the chicken into the pot with the cinnamon sticks and bay leaves. Add a small splash of water and bring to a simmer.
3
Cover and cook gently for 30 minutes, until the chicken is tender.
4
Add the preserved lemons, olives and lemon juice and simmer for a further 10 minutes until the sauce has reduced slightly.
5
Serve hot with Moroccan bread or couscous.
