Spiced Chicken Tagine with Preserved Lemon and Olives

Food Main Courses Moroccan Dairy-free

The perfect way to bring back that holiday feeling!

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4 Servings

Ingredients

1½ tsp paprika

½ tsp ground black pepper

½ tsp ground cumin

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp sea salt

50g flour

675g skinless chicken thighs

1 tbsp olive oil

1 medium onion, thinly sliced

2 carrots, sliced diagonally

½ tbsp Schwartz Minced Garlic

1 large potato, cut into 2.5cm chunks

100g green olives

1 preserved lemon, cut into 8 wedges

1 tbsp coriander leaf

1 tbsp flat leaf parsley

350ml chicken stock (dairy free)

1 bay leaf

Method

Mix the paprika, black pepper, cumin, cinnamon, ginger and salt in a bowl. Mix ½ tbsp of the spice mixture with the flour in a shallow dish. Coat the chicken in the flour mixture and reserve the remaining spice mix. Heat the oil in a pan on a medium-high heat, add the chicken and cook for 7 mins until browned on both sides. Remove the chicken from the pan and set aside.
Stir the onions, carrots, Schwartz Minced Garlic and remaining spice mix into the pan. Cook until the onions are lightly browned. Return the chicken to the pan, add the potatoes, olives, lemon and ½ tbsp each of the herbs.
Add the stock and bring to the boil. Reduce the heat and add the bay leaf. Cover and simmer for 1 hour or until the chicken and potatoes are tender. Sprinkle with the remaining herbs.

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