One Pot Chicken and Green Olive Tagine
An easy one pot chicken and green olive tagine flavoured with ras el hanout, preserved lemons and honey. A comforting Moroccan-inspired dinner perfect with couscous.
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Ingredients
- 650 grams skinless chicken thighs bone in or bone out is fine
- 2 tablespoons olive oil
- 2 onions
- 3 cloves garlic
- 2 tablespoons ras-el-hanout
- 1 teaspoon ground ginger
- 1 cinnamon stick
- 2 preserved lemons
- 2 tablespoons runny honey
- 150 grams pitted green olives
- 2 x 400g tins chopped tomatoes
Instructions
- Preheat the oven to 160 degrees celsius.
- Put the chicken thighs and olive oil in a casserole dish on the hob on a high heat and sizzle until browned on all sides.
- Add the chopped onions and garlic and cook for a further 2 minutes, stirring to ensure it doesn't stick.
- Add the ras-el-hanout, ginger, cinnamon, chopped lemons, honey and olives. Stir well.
- Tip in the chopped tomatoes and 200ml cold water, stir, season with salt to taste, then put the lid on and transfer to the oven for around 30-40 minutes, until the chicken is falling apart.
Notes
Storage and Freezing
This tagine keeps extremely well. Store leftovers in an airtight container in the fridge for up to three days. The flavours actually improve as the sauce sits. It also freezes beautifully for up to three months, making it an excellent dish to batch cook. Reheat gently on the hob or in the microwave until the chicken is piping hot all the way through.