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Riki Kaspi’s Morocco Chicken Tagine

Story: Riki Kaspi’s Food Journey- Morocco
Episode: 6
Presenter: Riki Kaspi
Air Date: 8th November 2020

1kg chicken thigh cutlets (with skin and bone)
6 lamb cutlets (with bone)
2tbsp honey
1tsp cinnamon
Freshly chopped herbs, for serving

For the Chermoula:
1 cup coriander (leaves and stalks)
1 cup parsley (leaves and stalks)
6 garlic cloves
2tbsp cumin seeds, roasted and ground
2tbsp coriander seeds, roasted and ground
5 cloves, roasted and ground
1tbsp ground ginger
2tbsp sweet paprika
1tsp ground turmeric
1 red chilli, seeded and chopped
1 large onion, roughly chopped
1 preserved lemon, roughly chopped
¼ cup olive oil
¼ cup vegetable oil
1tbsp salt.

For the Tajine Sauce:
3 tbsp olive oil
2 large onions, diced
6 garlic cloves, crushed
4 large tomatoes, diced
15 prunes, cut in half

In a food processor, combine all chermoula ingredients into a paste. Pour paste over chicken and massage through. Allow to marinate for at least two hours. In a saucepan, heat the oil. Add onion and cook until soft and golden. Add tomato and garlic and cook for 10 minutes. Add marinated chermoula chicken and prunes. Cook on an extremely low heat for 45 minutes. If using chicken that has skin and bone in, cook with the lid on in the oven at 160 degrees Celsius for 2 hours. Turn the heat off. Add honey and cinnamon. Garnish with freshly chopped herbs.