Chicken Tagine with Tabbouleh
This great Moroccan stew recipe will warm you up in the winter months. Packed with amazing spices including saffron, turmeric, ras el hanout, cumin and cinnamon it is so tasty!
Ingredients
For the marinade:
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 2 teaspoons ras el hanout
- 1 teaspoon saffron strands
- 2 tablespoons olive oil
- 800g chicken breast, diced into 1 inch pieces
For the sauce:
- 2 tablespoons vegetable oil
- 2 garlic cloves, peeled and chopped
- 1 onion, peeled and diced
- 5cms ginger, peeled and chopped
- 1 red chilli, chopped
- 1 cinnamon stick
- 800g tinned, chopped tomatoes
- 800ml water
- 2 medium preserved lemons, chopped
- 2 tablespoons honey
- 100g dried apricots chopped
- 1 small bunch mint, coriander and parsley, chopped
For the tabbouleh:
- 200g bulgur wheat, cooked as per pack instructions
- 50g shelled pistachios, chopped
- 50g pine nuts
- 50g dried apricots, chopped
- 1 large bunch mint, chopped
- 1 large bunch parsley, chopped
- 1 large bunch coriander, chopped
- 100g pomegranate seeds
- 1 lemon, juice and zest
- 100ml olive oil
Method
In a large bowl mix the oil and spices to make the marinade. Add the chicken and stir to coat the chicken thoroughly. Place in the fridge for at least 2 hours, but preferably overnight.
To make the sauce heat the oil in a large frying pan over a medium heat.
When the oil is hot, add the onion, ginger, garlic, chilli and cinnamon. Stir then, add the meat, water and tomatoes. Add the apricots, preserved lemons and honey, Bring to the boil then simmer for 1 hour on the hob, or in the oven. Finish with half the herbs and some seasoning.
To make the tabbouleh mix all the ingredients together and serve with the chicken tagine.
Ingredients
For the marinade:
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 2 teaspoons ras el hanout
- 1 teaspoon saffron strands
- 2 tablespoons olive oil
- 800g chicken breast, diced into 1 inch pieces
For the sauce:
- 2 tablespoons vegetable oil
- 2 garlic cloves, peeled and chopped
- 1 onion, peeled and diced
- 5cms ginger, peeled and chopped
- 1 red chilli, chopped
- 1 cinnamon stick
- 800g tinned, chopped tomatoes
- 800ml water
- 2 medium preserved lemons, chopped
- 2 tablespoons honey
- 100g dried apricots chopped
- 1 small bunch mint, coriander and parsley, chopped
For the tabbouleh:
- 200g bulgur wheat, cooked as per pack instructions
- 50g shelled pistachios, chopped
- 50g pine nuts
- 50g dried apricots, chopped
- 1 large bunch mint, chopped
- 1 large bunch parsley, chopped
- 1 large bunch coriander, chopped
- 100g pomegranate seeds
- 1 lemon, juice and zest
- 100ml olive oil
Method
In a large bowl mix the oil and spices to make the marinade. Add the chicken and stir to coat the chicken thoroughly. Place in the fridge for at least 2 hours, but preferably overnight.
To make the sauce heat the oil in a large frying pan over a medium heat.
When the oil is hot, add the onion, ginger, garlic, chilli and cinnamon. Stir then, add the meat, water and tomatoes. Add the apricots, preserved lemons and honey, Bring to the boil then simmer for 1 hour on the hob, or in the oven. Finish with half the herbs and some seasoning.
To make the tabbouleh mix all the ingredients together and serve with the chicken tagine.
