New Potato, Chicken and Olive Tagine
A hearty Moroccan dish combining tender chicken thighs, earthy spices, and fresh vegetables for a delightful culinary experience.
Ingredients
Main Ingredients
- 8 pieces boneless, skinless chicken thighs
- 600 g baby potatoes, halved if on the larger side
- 400 ml hot chicken stock
- 1 red bell pepper seeded and sliced
- 1 green bell pepper seeded and sliced
- 200 g green beans, trimmed
- 120 g large green olives
- ½ piece preserved lemon, finely chopped peel, flesh discarded
Spices and Seasonings
- 3 tbsp olive oil, divided
- 1 tsp cumin seeds
- 1½ tsp coriander seeds
- 1½ tsp ras el hanout
- 1 tsp dried thyme
- to taste sea salt
- to taste black pepper
Aromatics
- 1 large onion, thinly sliced
- 3 large garlic cloves, finely chopped
- 1 inch fresh ginger piece, peeled and minced (2.5cm)
Instructions
Preparation
- Heat 1 tablespoon of the olive oil in a large casserole or heavy pan over high heat, then brown the chicken in batches. Remove and set aside, leaving the cooking juices in the pan.
- Lower the heat and add the cumin and coriander seeds. Cook briefly until fragrant.
- Stir in the ras el hanout and thyme for a few seconds, then add the onion. Cook for about 5 minutes until it begins to soften.
- Add the garlic and ginger, then cook for another 2-3 minutes.
- Mix in the potatoes so they are coated with the spiced oil.
Cooking
- Pour in the hot chicken stock and return the chicken to the pan, placing it on top.
- Cover loosely, bring to a boil, then reduce to a gentle simmer and cook for about 15 minutes.
- Move the chicken slightly and add the sliced peppers, green beans, olives, and preserved lemon.
- Set the chicken back on top and continue cooking for around 10 minutes until the potatoes are tender and the chicken is fully cooked.
- Finish with salt and black pepper, then serve hot.
Notes
Serving this tagine family-style in the pot encourages sharing. Pair with fluffy couscous and garnish with fresh cilantro or parsley for added flavor.