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Moroccan Chicken Tagine
Gluten Free, Dairy Free
Recipe provided by Sue, a passionate foodie and our very own Sales Diva

Serves 6


1 Whole Chicken in pieces (or 6 chicken breasts, bone in or boneless)
2 Tbsp Extra virgin olive oil
1 cup shallots, finely chopped
1 Tbsp unsalted butter
2 cloves garlic, minced
1 Tbsp, grated ginger
2 Tsp Spice Sanctuary Moroccan Harmony Spice Blend or Middle East Feast Global Gourmet Spice Blend
1 Tsp Spice Sanctuary Turmeric
Pinch Spice Sanctuary Saffron threads
1 cup Chicken broth or orange juice
2 Tbsp Apricot jam
2 Tbsp Raisins (optional)
1/2 Blood Orange sliced
1/2 Lemon sliced
1 tso Spice Sanctuary True Cinnamon
1 sprig fresh Thyme
2 sprogs fresh Cilantro
6 dried apricots, chopped

How to Make:

1. In a large pan heat 1 Tbs of the oil and brown the chicken pieces without turning for five minutes. Transfer to a plate.
2. Cook the shallots in a pan in butter and the remaining oil and stir til soft (8-10 mins). Add the garlic, ginger, spice blend and cook, stirring for about 3 minutes.
3. Transfer the mixture to a tagine or crock pot and add in the chicken, any juice from the plate, saffron and 1/4 tsp salt and coat the chicken with the shallot, raisin and spice mixture well.
4. Add the broth or orange juice, cover and place in a pre-heated oven for 30 minutes at 350C.
5. After 30 minutes, remove the lid, check to make sure there is enough liquid, turn chicken and add apricot jam, the thyme, cilantro and cinnamon. Simmer covered for another 10-15 minutes then uncover and cook until the chicken is very tender and the liquid has thickened.
6. Meanwhile, toast some pine nuts with a little olive oil, turmeric, paprika and cayenne on a low heat and dry pan, be careful not to burn the nuts.

How to Enjoy:

Serve hot and garnish with the orange and lemon slices and sprinkle with toasted pine nuts. A green onion couscous and spiced Moroccan carrots would be the perfect accompaniment to this hearty, flavour rich dish!

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