Moroccan Chicken Tagine With Honey & Carrots

Moroccan Chicken Tagine With Honey & Carrots

PREP TIME

10 minutes

COOK TIME

20 minutes

YIELDS

4

Ingredients

1/2 pkt (15 g) Moroccan Tagine 30g

500 g chicken thigh, diced 

1 onion, chopped 

2 carrots, chopped 

1 zucchini, sliced 

8 green olives 

1-2 cups chicken stock 

1 1/2 tbsp honey 

2 tsp preserved lemon*

Memories

The tagine dates back to Harun al Rashid, a late eighth-century ruler of the Islamic empire. Foods cooked tagine-style appeared in The Thousand and One Nights in the ninth century. Although originally a Berber dish, the tagine has evolved with the history as waves of Arab and Ottoman invaders, Moorish refugees from Andalusia and French colonialists have left their influences on the cuisine. 

Directions

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. Add chicken, sauté 5 min. 

STEP 2

Add stock, honey, olives, zucchini and carrots. Cover and cook on low for 20 min.

HOW TO SERVE

Serve with a couscous salad* and garnish with preserved lemon*.


HINTS & TIPS

SIDES & CONDIMENTS

Couscous salad:

  • 20 g almond flakes
  • 2 tbsp each of fresh coriander and mint leaves
  • 1 cup cooked couscous

Cook coucous and mix all ingredients together. 

SWAPS & ALTERNATIVES

Veggie combos: replace carrots and zucchini with sweet potato and peas.

Reduce meat: 250 g chicken thigh + 200 g cooked lentils. 

Alternative: 2 tsp preserved lemon = juice 1 lemon plus zest.