Moroccan Chicken Tagine

With Smokey Joe’s Moroccan Seasoning

What You’ll Need

• 1.5 kg chicken thighs or drumsticks (bone-in, skin-on or off, up to you)

• 2 tbsp olive oil

• 2 onions, sliced

• 3 garlic cloves, minced

• 2 tbsp Smokey Joe’s Moroccan Seasoning

• 1 tbsp tomato paste

• 400 ml chicken stock

• 1 can (400g) chickpeas, drained

• 1 large carrot, chopped

• 1 zucchini, chopped

• 1 cup dried apricots, halved

• 1/2 preserved lemon, finely chopped (optional but adds a great punch)

• Green olives (optional)

• Salt and pepper to taste

• Fresh coriander or parsley, chopped (for serving)

• Couscous or rice, to serve

  
  

What To Do

1. Brown the chicken: Heat the oil in a heavy pot or tagine base over medium heat. Brown the chicken pieces in batches until golden on both sides. Set aside.

2. Cook the base: In the same pot, sauté onions for about 5 minutes until soft. Add garlic, Smokey Joe’s Moroccan Seasoning and tomato paste. Cook for a minute or two until fragrant.

3. Build the sauce: Pour in the stock and scrape up any bits stuck to the base of the pot. Stir in the chickpeas, carrots, zucchini, apricots, Olives and preserved lemon. Add salt and pepper to taste.

4. Simmer low and slow: Return the chicken to the pot, making sure it’s mostly nestled in the sauce. Cover and cook on low for about 45 minutes to 1 hour, until the chicken is tender and the flavours have come together.

5. Finish and serve: Taste and adjust seasoning if needed. Scatter with chopped herbs and serve it up hot over couscous or rice.

   
   

Joe’s Tip:

This is even better the next day, so make a bit extra if you can. The seasoning brings a warm spice blend with a hint of sweetness, perfect for this sort of slow-cooked dish.