Casablanca Chicken Tagine

 Casablanca is my favourite film of all time.  Here's looking at you kid!  

Ingredients

2 tbsp olive oil

500g diced chicken thighs

1 large onion, roughly chopped

2 peppers cut into chunks 

1 large courgette cut into thick slices

2 garlic cloves, finely chopped

2 tbsp ras-el-hanout spice mix

400g can chopped tomatoes

400g can chickpeas, rinsed and drained

200g dried apricots

600ml chicken stock

2 large handfuls coriander, roughly chopped.

Thinly sliced red chilli, optional. 

Spice mix

Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. 

Method

Heat oven to 180C. Heat the oil in a casserole and brown the chicken on all sides. Scoop the chicken out onto a plate, then add the onion and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, courgette and pepper and season. Tip the chicken back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr or until cooked and tender.  I removed the chicken and vegetables from the pan once cooked and placed them in the serving dish and kept them warm whilst I reduced the sauce a little and then poured the sauce over the dish. 

When ready, leave it to rest so it’s not piping hot, then serve with scattered herbs, boiled potatoes or bread.

Play it Sam!