Moroccan Chicken Tagine.

Moroccan Chicken Tagine.

Another easy but interesting recipe, this time a fruity and warming North African tagine. It's perfect for a day like today when a hot and spicy meal is needed.

Serves 6.

Preparation:

In a large bowl, put in,

-1.8kg whole free range chicken, broken down into portions.

-1/2tsp ground cinnamon,

-1/2tsp turmeric powder,

-1/2tsp ground ginger,

-1/2tsp paprika,

-1/2tsp cayenne pepper (adjust according to your taste)

-2tsp harissa paste (adjust according to your taste)

-salt/pepper.

-1tbsp olive oil.

Mix well to combine. Cover and refrigerate for at least 1 hour to overnight.

When ready.

In a tagine or casserole pan, fry

-1 sliced onion, with

-2 cloves chopped garlic,

-1tsp whole cumin seeds,

Cook, stirring until the onions have caramelised. Add

-chicken portions,

-1/2tsp paprika,

-1/2tsp cayenne pepper (adjust according to your taste)

-1/2 ground cinnamon,

-1/2tsp ground ginger,

-1/2tsp turmeric powder,

-2tsp harissa paste,

-2 chopped chillies (optional).

-salt/pepper.

Cook, stirring to coat the chicken in the spices. Add

-3 tomatoes, quartered.

-250ml water,

-2tbsp chopped parsley,

-2tbsp chopped coriander,

-2 preserved lemons.

Stir well.

Cover with a lid.

Leave to simmer on medium-low heat for around 45 minutes.

Check and give the chicken a stir every 10  minutes or so.

When cooked.

Taste and adjust the seasoning.

You may need soy sauce or lemon juice.

Serve with couscous (I served mine with rice)