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Chicken Tagine with Lemon, Olives and Pomegranate 

Bring a taste of Morocco home this summer with our succulent chicken tagine recipe.

Tagine is a traditional Moroccan dish named after the earthenware pot it's cooked in (although a cast iron casserole can be used), and the dish is typically made from chicken pieces braised in spices and an assortment of fruit and vegetables. Tagines are perfect for alfresco dining during the summer months and allow you to serve up delicious food family-style, which is why we've created this mouthwatering dish of chicken tagine with lemon, olives and pomegranate - serve with fluffy rice or couscous.

Ingredients

8 chicken thighs

1 onion, chopped

2 garlic cloves

1 preserved lemon, skin only and finely chopped

2 large tomatoes, chopped

2 tbsp olive oil

1 chicken stock cube

1 tbsp honey

1 tbsp red wine vinegar

1 small lemon

100g feta, crumbled

Handful of olives, black and green

Pomegranate seeds

Handful of mint

2 tbsp Moroccan spice mix 

Rice or couscous, to serve                                                

How to Make Chicken Tagine with Lemon, Olives and Pomegranate

Method

1. Heat oil in a casserole dish. Season the chicken and cook, skin-side down for 8-10 minutes. Flip and cook until crispy. Transfer to a plate until later. Heat the oven to 170C / 150C fan.

2. Add oil, onion, garlic and Moroccan spice to the casserole pot. Stir well before adding the preserved lemons, tomatoes, honey, vinegar, stock cube and 750ml of water. Bring to a boil before placing the chicken on top. Cover and cook in the oven for 1 hour.

3. Remove and place the olives and lemon slices on top, drizzling with oil before cooking for a further 20 minutes. Top with feta, pomegranate seeds and mint. Serve with couscous or rice.                  

Everything you need to cook chicken tagine: