If you've tried Moroccan chicken tagine, chances are you'll love it! And if you haven't tried it yet, this is definitely worth a try.

With the tagine, a traditional cooking pot from North Africa, you can prepare the most delicious dishes.

By the way, it really doesn't have to be made in a tagine. If you have one, definitely do, but it can also be done in a regular casserole/roasting pan. Still looking for the perfect casserole for this delicious dish? Then feel free to take a look at our range .

Ingredients:

- 2 tbsp smoked paprika

- 3 tsp ground cumin

- 2 tsp cayenne pepper

- 2 tsp ground ginger

- 2 tsp ground coriander

- 2 tsp ground cinnamon

- 1 lemon

- 5 cloves of garlic, finely chopped

- 8 chicken thighs with or without bone

- Salt and ground black pepper

- 4 tbsp olive oil

- 1 large yellow onion, sliced

- 1 chicken stock cube

- 2 tablespoons honey

- 2 large carrots, peeled and cut crosswise into thick slices

- 150 g green olives, pitted and halved

- 2 tbsp fresh chopped coriander

Preparation :

1. Place the chicken in a bowl and add the spices mentioned above and the finely chopped garlic.
2. Cut the onion into rings and carrots into long slices.
3. Add the chicken to a pan with the olive oil and fry it for about 10 minutes until nicely browned all over.
4. Add the onions, carrots and olives in between and fry briefly
5. You can now put the chicken and vegetables in a tagine or just leave them in the pan. Add a crumbled chicken stock cube and then let everything simmer for 35 minutes on a low heat with a lid.
6. Finely chop the coriander and serve over the tagine when serving, together with the lemon.

Enjoy your meal!

Roos - Cook and Pan.

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Want to get more inspiration from Rosella? Check out her Instagram: @ kokenbijroos ! You can also find her inspiring cookbook there.

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