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Kasbah Tamadot

Foodie Friday: Chicken Tagine

Kasbah Tamadot

We've got another Foodie Friday treat for you today! This is one of our favourites so we'd thought we'd share it.

You'll need: (This will make one small tagine so you may want to double the quantities if you're cooking a feast for two)

  • 200g Chicken leg and thigh (skin removed)
  • 1no Red onion
  • 1/3 cup Green olives
  • ½ no Preserved lemon
  • ¼ bunch Chopped parsley
  • ¼ bunch Chopped coriander
  • 1 pinch Saffron strands
  • 2 cloves Garlic
  • 10g Fresh ginger
  • 3 Tbsp Olive Oil
  • 1 no Tomato
  • 1Tsp Raz El Hanout
  • ½ Tsp Ginger powder
  • ½ Tsp Turmeric
  • ½ Tsp Ground black
  • 60g Courgette
  • 60g Green beans
  • 60g Baby potatoes
  • 60g Peas (fresh or frozen)

Make it:

  • Finely Slice the onion and place it into the tagine. Place the chicken on top in a pyramid shape. Add all the spices, chopped herbs, garlic, ginger, olive oil and a pinch of salt. Sprinkle evenly over the chicken.
  • Place the tagine on a medium heat and cook with the lid on for 15 minutes. Whilst cooking spoon the sauce over the chicken to blend the spices, season the meat and create your sauce.
  • Prepare your vegetables, top and tail the green beans and courgettes and wash. Cut your courgettes in half, length ways. Peel your baby potatoes with a small knife to form a barrel shape (this is called turning).
  • Season all the vegetables except the peas with salt and pepper and place them over your chicken keeping the tagine shape. Alternate the vegetables for visual effect. Add 3 tablespoons of water to the tagine and replace the lid and continue to cook for 40 minutes.
  • Now add the peas, olives and thin slices of preserved lemon return the lid and cook for another minute.

Bon Appetite - we hope you enjoy a taste of Kasbah Tamadot

Kasbah Tamadot