This lovely Moroccan lemon chicken tagine is a favourite in our household and great as part of a larger Moroccan meal.
18 people made this
1 pinch saffron threads
600ml chicken stock, warmed
2 tablespoons olive oil
2 yellow onions, sliced
2 cloves garlic, minced
1 red chilli, seeded and chopped
1.35kg whole chicken, jointed
salt and pepper, to taste
2 tablespoons plain flour
1 1/2 teaspoons corainder seeds, crushed
zest and juice of 1 lemon
1 (400g) tin chopped tomatoes
1/2 teaspoon ground ginger
1 pinch ground cinnamon
200g pitted olives
fresh chopped coriander, to taste
fresh chopped parsley, to taste
fresh chopped spring onions, to taste
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Method Prep:25min › Cook:8hr › Ready in:8hr25min
Preheat the slow cooker to the auto or low setting. Soak the saffron threads in the chicken stock and set aside. In a large casserole dish, heat the oil and add the onions. Cook slowly for 8 minutes until soft and translucent by keeping the heat low. Add the garlic and chilli and stir for a further few minutes until fragrant. Transfer to the slow cooker.
In the same large casserole dish, melt the butter. Rub the chicken pieces generously in salt and pepper then toss in the flour to coat. Cook for 8 minutes until evenly browned on all sides. Add the coriander, lemon zest and juice, chopped tomatoes, ginger and cinnamon. Transfer to the slow cooker, cover and cook on auto or low for 7 to 8 hours. Check every couple of hours and top up with a little stock if needed. Prior to serving, stir through the olives and remaining fresh herbs.