Chicken Tagine

A slow-cooked Moroccan stew of tender chicken with preserved lemons, olives, and aromatic spices.

Ingredients

• 600g chicken thighs
• 2 cups vermicelli noodles
• a handful of minced garlic
• 1/2 tsp saffron threads
• 3 tbsp butter
• 200g red bell peppers
• a handful of fresh parsley, chopped
• a drizzle of preserved lemon
• 400ml chicken stock
• 1 1/2 tsp ground cumin
• a generous handful of potatoes

Instructions

1. 1

   Pat the chickpeas dry, season generously with salt, pepper, and ground ginger, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat olive oil in a wide pan or heavy pot over medium-high heat and sear the chickpeas until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the finely chopped red onion and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground turmeric and zucchini, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chickpeas to the pan, pour in the vegetable stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chickpeas is tender and cooked through, roughly 1 hr 15 mins.

7. 7

   Stir in the toasted almonds, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the mint and serve hot alongside crusty bread.

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