Moroccan chicken tagine recipe by Safoi for a hearty meal

Ingredients for Safoi’s Moroccan chicken tagine

• 0.5 tsp saffron threads

• 1 tsp ground ginger

• 15 ml coarse salt

• 1 tsp freshly ground black pepper

• 120 ml extra-virgin olive oil

• 120 ml canola oil

• 1 (1.7 kg) whole chicken

• 7 large carrots, peeled, chopped

• 1 small yellow onion, minced

• 75 g olives, (Mediterranean or Kalamata)

• 0.5 preserved lemon, sliced thin

• 15 ml parsley, chopped

How to make Safoi’s Moroccan chicken tagine

1. Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside.

2. Clean the chicken thoroughly and cut it into 8 pieces.

3. Add the chicken to the bowl with the marinade, massaging the marinade into the chicken pieces until well coated.

4. Halve the carrots and remove their yellow cores.

5. Open the tagine and lay the onion at the bottom. Arrange the carrots over the onion.

6. Place the chicken, along with all of the marinade, over the vegetables. Add 240 ml of water and cover the tagine.

7. Cook on very low heat for 1 hour, checking at the 30-minute mark to ensure the bottom isn't dry. Add an additional 120 ml of water if necessary.

8. In the final 5 minutes of cooking, add the olives and the preserved lemon.

9. Garnish with chopped parsley before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.