Moroccan chicken tagine with potatoes, apricots and lemons
In this version, our tagine takes us straight to spring. Tomatoes, apricots and lemons cooked with this slightly spicy chicken are sure to take you on a journey. Enjoy your meal.
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Ingredients
Portions:
4
200 g
chicken drumsticks
100 g
sliced potato
50 g
courgette, sliced
50 g
medium tomato, chopped
50 g
red onion, sliced
0.5 piece
preserved lemon, chopped
30 g
dried apricots, chopped
20 g
whole almonds
1 tbsp
casa olive oil
1 piece
small green chilli, chopped
2 cloves
garlic, minced
1 piece
cinnamon stick
1 tsp
strong Ras el hanout
10 g
fresh coriander, chopped
1 tsp
fresh ginger, grated
salt and pepper to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp casa olive oil in a large tagine or heavy-bottomed pot over medium heat.
- Add 200 g chicken drumsticks and brown them on all sides for about 5 minutes.
- Add 50 g red onion, 2 cloves garlic, and 1 tsp fresh ginger, cooking until fragrant, about 2 minutes.
- Stir in 50 g medium tomato, 100 g sliced potato, and 50 g courgette, mixing well.
- Add 0.5 piece preserved lemon, 30 g dried apricots, 20 g whole almonds, 1 piece cinnamon stick, 1 tsp strong Ras el hanout, and 1 piece small green chilli. Season with salt and pepper to taste.
- Reduce the heat to low, cover the tagine, and simmer for 20 minutes until the chicken is cooked through and the potatoes are tender.
- Garnish with 10 g fresh coriander before serving.