Chicken Tagine with Potatoes, Carrots and Apples
This Chicken tagine is a complex mix of earthy, herby, sweet and tangy flavours that will be perfect with just about any starch you fancy having.
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Servings: (4-6)
Calories: 347kcal
Ingredients
- 1 kg chicken portions
- 1 large white onion sliced in rings
- 2 medium-sized tomatoes sliced in rings
- 2 large potatoes cut in long wedges
- 2 large carrots halved then sliced lengthwise to match the potato slices
- 2 large eating apples of your choice
- 125 ml water
- ½ a preserved lemon
- 1 small handful of parsley and coriander cilantro for garnishing
Chermoula Paste
- 2 Tbsp EV olive oil
- 1 Tbsp liquid saffron
- ½ the pulp from the preserved lemon finely chopped
- 3 cloves garlic finely chopped/crushed
- 1 small handful of fresh coriander cilantro, chopped (leaves and stalks)
- 1 small handful of fresh parsley chopped (leaves and stalks)
- 1 tsp ground ginger
- ½ tsp black pepper
- ½ tsp ground turmeric
- 1 Tbsp sweet paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
Instructions
Make the Chermoula First
- Make the chermoula by mixing all the ingredients together, saving the preserved lemon rind. You could place everything in a chopper for a smoother paste. Set aside.2 Tbsp EV olive oil, 1 Tbsp liquid saffron, ½ the pulp from the preserved lemon, 3 cloves garlic, 1 small handful of fresh coriander, 1 small handful of fresh parsley, 1 tsp ground ginger, ½ tsp black pepper, ½ tsp ground turmeric, 1 Tbsp sweet paprika, 1 tsp cumin, 1 tsp coriander, 1 tsp salt
Marinate the Chicken
- Marinate the chicken portions with it and set aside while you get the other ingredients going.If you have the time, leave the chicken to marinate for about 1 hour, or even overnight, in the fridge.1 kg chicken portions
Let's Get Cooking
- Slice the preserved lemon rind into thin slithers and set aside.½ a preserved lemon
- Take your chosen cooking pot, whether a tagine, a dutch oven or a regular old saucepan and line it with the sliced onions.1 large white onion
- Follow with the tomato slices.2 medium-sized tomatoes
- Then, place the chicken all around the pot, over the tomatoes, spreading them out and packing them in neatly. Reserve the extra chermoula.
- Scatter the preserved lemon rind slices all over.
- Arrange the potatoes and carrot slices with their ends meeting in the middle, forming a slight dome shape, as in the picture. Don't worry about neatness. If you have too many, do an extra layer or tuck them in amongst the chicken.2 large potatoes, 2 large carrots
- The apple slices are going to be too small to "line up" alongside the potatoes and carrots, so I like to just "insert" them in whatever spaces I can see. But feel free to line them up double to meet the length of the carrots and potatoes.2 large eating apples of your choice
- Pour the water on the side of your cooking pot, without it touching and "rinsing" the chicken.125 ml water
- Finally, top the vegetables and fruit with the rest of the chermoula.
- Place the pot on the hob on medium high heat, remembering the diffuser if you are using a tagine itself.
- Bring everything to a simmer, then lower the heat almost right down and cook for 2 hours if using a tagine and 1 hour if not. Check to make sure that the potatoes are done.
- When done, take off heat and leave the tagine to rest for 10 minutes.
- Scatter the herbs all over and serve.1 small handful of parsley and coriander
Notes
Total time does not include extra marinade time, if that's what you're doing.
Nutrition
Calories: 347kcal | Carbohydrates: 15g | Protein: 22g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 488mg | Potassium: 517mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4513IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 2mg
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