Chicken Moroccan Chicken Tagine

I didn't quite realise I had so many Moroccan Recipes. I looked through all the recipes and thought surely I can get rid of one, they're all the same but I couldn't bring myself round to doing it, so... Here's another one for you.

This is super healthy, and heart-warming on those cold days or make a load and grab some for a quick lunch.

It's surprisingly quick to make and absolutely delicious. I didn't realise how rich this dish would go with so few ingredients and so little cooking time. Plus it's super healthy without even realising it- so that's a bonus!

Moroccan Chicken Tagine

Serves: 2

Ingredients

• 6 chicken drumsticks, skin removed

• 1 brown onion, finely sliced

• 1 fennel bulb, stalks removed and finely sliced

• 2 celery stalks, finely sliced ( you can use peppers instead )

• 2 medium carrots, sliced

• 2 cloves garlic, minced

• 240ml vegetable stock

• 1 tbsp harissa paste

• 1/2 tsp each ground ginger, cumin and coriander

• 1/4tsp each paprika and turmeric

• 60g chopped dates

• black pepper

• coriander, to serve

• pomegranate seeds, to serve

• cous cous, to serve*

*I highly recommend using this cous cous as it balanced out the tagine beautifully, however, to make it healthier I just cooked some quinoa and stirred everything into that.

However, if you feel this is too much effort or too many spices, you can always use a lemon-y grain! it compliments this dish so well.

Method

- Heat a splash of water in a deep-set saucepan over medium-high heat. Once hot, add the chicken drumsticks and let them cook on one side.

- Once the water has reduced and the chicken has coloured nicely, flip and do the same on the other side.

- Once a nice golden colour is all over, cover the pan with a lid and let the chicken cook through a bit. ( I used a non-stick pan so I didn't have to use oil ).

- Remove the lid and add a splash of more water. Add in the chopped fennel, onions, carrots and celery. Stir everything then cover again. Stir every few minutes for the next 10 minutes or until the veg is translucent and softened.

- Stir in the harissa, spices and garlic. Stir everything and cook for 30 seconds before adding in the stock and dates. Stir again and cover to cook for about 25 minutes, stirring every so often.

- Remove the lid after 25 minutes and continue to cook. Make sure to stir to avoid the bottom burning.

- Now prepare the 'cous cous'. I did this by mixing the cooked grain with lemon juice, zest, dried fruit, chopped mint and coriander, sesame oil and sunflower seeds ( it's meant to be almonds but I ran out ).

- Serve half of the stew alongside or on top of the cous cous with a garnish or coriander and enjoy!

If you want to splash out, serve this with the delicious combo of hummus and pita chips, optional but highly recommended!