Name: Chicken tagine recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 2 tbsp olive oil; 4 chicken Marylands; 1 tsp paprika; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground allspice; 1/4 tsp ground cardamom; 1 brown onion, sliced; 3 cloves garlic, crushed; 1/3 cup pitted green olives; 10 dried apricots; 6 dates, pitted; 1/4 cup blanched almonds; 1 cup chicken stock

by Greer Worsley Last updated on 06/29/2021

With a mild Moroccan-inspired spice mix, this chicken tagine is studded with dried fruit, nuts and green olives, the perfect winter warmer. - Greer Worsley

Ingredients

2 tbsp olive oil
4 chicken Marylands
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cardamom
1 brown onion, sliced
3 cloves garlic, crushed
1/3 cup pitted green olives
10 dried apricots
6 dates, pitted
1/4 cup blanched almonds
1 cup chicken stock

Method

Step 1

Preheat oven to 160C. Heat 1 tbsp oil in a large oven proof casserole or frypan over medium heat. Season chicken well with salt and pepper, and brown well on all sides. Remove and set aside.
Step 2

Heat remaining oil if required, then cook onion for 5 minutes until soft and starting to caramelise. Add garlic and spices and cook, stirring, for 2 minutes. Return chicken to pan in a single layer and distribute olives, apricots, dates and almonds. Pour over chicken stock. Bring to the boil, then cover with a lid and place in the oven for 1 hour until chicken is tender.

Recipe Notes

from Australia’s Best Recipes team

Serve with rice or couscous.

If your casserole doesn’t have a lid, place a piece of baking paper cut to fit directly onto the chicken, then the whole thing with a large piece of foil.

You can simmer the dish covered on the stovetop instead of using the oven if you prefer.

Recipe and photo by Greer Worsley.