Cook a one-pot chicken tagine the whole family will love. It somehow says summer and autumn in one bite using a gentle but heady Moroccan spice mix
Prep:10 mins
Serves 4-5
2 tbsp olive oil8 chicken thighs1 onion, chopped2 garlic cloves2 tbsp Moroccan spice mix (see below)1 large or 2 small preserved lemons, skin only, finely chopped2 large tomatoes, chopped1 chicken stock cube1 tbsp honey1 tbsp red wine vinegarhandful olives1 small lemon, 1/2 very thinly sliced½ pomegranate, seeds only100g feta, crumbledsmall bunch mint, leaves onlycouscous, to serve
STEP 1For the Moroccan spice mix, toast the whole spices in a dry frying pan for 1-2 minutes until fragrant. Tip into a spice or coffee grinder, or pestle and mortar, and blitz or pound to a powder. Add the ground spices and saffron and combine. Heat 1 tbsp oil in a wide, shallow casserole dish or ovenproof pan. Season the chicken and cook, skin-side down, for 8-10 mins, until crispy. Flip over and cook for another 5 mins. Transfer to a plate. Heat oven to 170C/150C fan/gas 3.STEP 2Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the garlic and 2tbsp Moroccan spice mix (the rest of the spice mix can be stored in a jar in a cool, dark place for up to 6 months). Stir, scraping any bits of onions and chicken from the bottom, until the spices smell fragrant. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750ml water. Bring to the boil, then place the chicken on top. Cover with a lid or foil and transfer to the oven for 1 hr.STEP 3Uncover, place the olives and lemon slices on top and drizzle the lemons with a little oil. Return to the oven for 20 mins, or until the sauce has reduced a little (you can do this on the hob if you’re short on time). Check the seasoning, adding a squeeze of lemon, more honey or salt if you think it needs it. Scatter over the pomegranate seeds, feta and mint, and serve with couscous.
