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Moroccan Style Tagine

Apologies for not posting many recipes recently. We are having some interior building work and my cooking flare is on hold. It's been fish and and chips in the oven or good old pasta for meal.

Anyhow, today I managed to whizz up something to my liking.

Its Moroccan style tagine with pomegranet and sultanas, served with couscous and spinach with chickpeas.

I am not a great fan of Moroccan food, but definitely love a good tagine. I tried tagine in my local restaurant twice and both time it was a disappointment. All I could taste was turmeric and chilli powder.

So this is my take on a morrocan tagine which is sweet yet tangy flavours. I added dry pomegranate seeds which made the dish even more delicious.

Do try it out and let me know how you get on.


1kg whole chicken, cut into 8 pieces

2 red onions, cut into thick round slices

3 carrots sliced

100g Green beans

4 clove garlic crushed

1/2 teaspoon ground ginger

1 tbsp dried pomegranet (fresh ones can be used but best to spinkle them just before serving)

1 tsp paprika

1 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground cinnamon

Juice of half lime

2 tbs honey

1 stock cube

5 tbs Olive oil

2 tbs sultanas


1. Preheat oven at 209 degrees C.

2. I used a ceramic pot to cook the tagine. But you can use any pan that's good to transfer from hob to oven.

3. Heat oil in a pan, add the chicken and fry until slight brown on both sides. 10 minutes on each side should be enough. Cover the pan if needed.

4. Add all the spices including salt, garlic and ginger. Mix well with the chicken and cook for 10 more minute covered.

5. Uncover the pan and add the vegetables including the onions, then add the remaining ingredients. Add 200 ml water, mix well and turn off the heat.

6. Close the lid of the pan and cook for 40 - 50 minutes in the oven.

7. Check that the potatoes are cooked then take out of the oven.

8. Garnish with freshly chopped parsly and eat with couscous.



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