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Moroccan Chicken Tagine

Moroccan Chicken Tagine

Recipe by Julie Le Clerc

Moroccan Chicken Tagine

Serves 6

1 Mahy Farms whole chicken , cut into 8 portions
Sea salt and freshly ground black pepper
3 Tbsp extra virgin olive oil (EVO)
2 Tbsp Julie Le Clerc harissa
2 Tbsp runny J. Friend & Co honey
530g jar Sabato cherry tomatoes in juice
2 pieces Julie Le Clerc preserved lemon , chopped
1 cup large Losada Gordal olives
¼ cup fresh coriander leaves
¼ cup fresh mint leaves, torn

Season chicken with salt and pepper. Heat the base of a tagine (or a casserole dish), add oil and brown chicken pieces for 1-2 minutes on each side. Spread harissa over chicken and drizzle with honey. Pour over cherry tomatoes and juice and scatter over preserved lemon.

Cover and simmer very gently for 60-75 minutes, adding olives half way through, until chicken is cooked (when a sharp knife is inserted to the bone and the juices run clear). Scatter with coriander and mint and serve with cooked Girolomoni couscous .

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Sabato


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