MOROCCAN CHICKEN TAGINE

A rich, fragrant one-pot tagine layered with warming spices, tender chicken thighs, sweet bursts of cherry tomato and raisins, briny olives and hearty chickpeas — slow simmered in a cast iron pot and finished with fresh parsley.

Ingredients

Serves 4–6

• 6 chicken thighs
• 2 tbsp olive oil
• 1 large red onion, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1½ cups chicken stock
• 250g cherry tomatoes
• 1 can chickpeas, drained and rinsed
• ¾ cup green olives
• ½ cup dried raisins
• 2 tsp Moroccan spice blend
• 1 tsp za’atar
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• Salt and cracked black pepper

Optional additions

• 2 carrots, sliced
• 2 potatoes, cut into chunks

To serve

• Fresh chopped parsley
• Fluffy cous cous or warm Turkish flat breads

Method

1. Build the flavour base

Heat olive oil in a large cast iron pot or Dutch oven over medium heat.

Add red onion and cook until softened and lightly caramelised.

Stir in garlic, tomato paste, Moroccan spice, za’atar, thyme, cumin, smoked paprika and cinnamon. Cook for 1 minute until fragrant.

2. Add the remaining ingredients

Pour in chicken stock and stir well.

Add cherry tomatoes, chickpeas, olives and raisins. If using carrots or potatoes, add them now.

Nestle the raw chicken thighs directly into the sauce and season lightly with salt and pepper.

3. Slow cook

Cover with a lid and simmer gently on low heat for 45–60 minutes, or until the chicken is tender and fully cooked through.

For a richer finish, transfer uncovered to a 170°C oven for the final 20 minutes to slightly reduce the sauce.

4. Finish & serve

Scatter generously with fresh chopped parsley.

Serve over fluffy cous cous or alongside warm Turkish flat breads to soak up the aromatic sauce.

Tips

• A squeeze of fresh lemon before serving brightens the dish beautifully.
• Add a drizzle of yoghurt for a creamy contrast to the spices.
• The flavours deepen even more the next day, making it ideal for leftovers.