Chicken and preserved lemon tagine recipe

Chicken and preserved lemon tagine recipe

Serves 4-6 | Ready in 1 hour 20 minutes | Rating

This is one of the best known and loved tagines. Accompany with houmous, flatbread and a few mezze dishes to make it into a dinner party spread. It's low in calories too.

Ingredients

Pinch of saffron

600ml chicken stock, hot

2 tbsp olive oil

1.7kg organic chicken, jointed or 1.5kg chicken pieces (leg, thigh and breast)

1 large onion, chopped

3 garlic cloves, finely chopped

1 tsp ground ginger

½ tsp coriander seeds, lightly crushed

1 cinnamon stick, snapped in half

5 small preserved lemons, quartered (we used Belazu, available from Sainsbury’s, Waitrose and specialist Middle Eastern shops or see our 'How to make tagine' in the Know How section)

200g green olives

Small handful fresh flatleaf parsley or coriander, chopped

Method

1. Soak the saffron in a jug containing the hot stock for a few minutes. Meanwhile, heat the olive oil in a large deep-sided frying pan or casserole over a high heat and brown the chicken pieces for 2-3 minutes. You may need to do this in batches so you don’t overcrowd the pan and steam the chicken. Remove the chicken to a plate and add the onion to the pan. Reduce the heat and cook, stirring occasionally, for 5 minutes.

2. Add the garlic and spices to the pan and cook, stirring, for a further minute. If you’re using a tagine, transfer the onion to the base and add the saffron-infused stock and the browned chicken pieces (if using a casserole, leave the onion in the pan, then add the chicken and stock). Bring to the boil and simmer over a gentle heat, covered, for 40-50 minutes, until the chicken is tender.

3. Add the lemons and olives and simmer for a further 15 minutes. Season to taste, scatter with the fresh herbs and serve with couscous.

Nutritional info

Per serving (based on 6): 344kcals, 19.4g fat (4.4g saturated), 39.6g protein, 4.4g carbs, 2.8g sugar, 1.7g salt

Chef's tip

You can easily cook the tagine in a large casserole in the oven if you prefer. Preheat to 150°C/fan130°C/gas 2 and cook, covered, for 1 hour. Add the lemon and olives and return to the oven for a further 15 minutes before scattering with parsley and coriander.

Summer vegetable tagine recipe

Summer vegetable tagine recipe

Serving instructions

Serves 4-6 | Ready in 40 minutes | Rating

Vary the vegetables you use according to what’s in season for this moreish Moorish vegetarian tagine recipe.

Ingredients

2 tbsp olive oil

12 shallots, peeled and halved if large (see tip above)

2 garlic cloves, finely chopped

4cm piece fresh ginger, finely chopped

150g brown or green lentils

2 tsp ras el hanout

½ tsp cumin seeds

800ml vegetable stock, hot

100g dried ready-to-eat apricots

150g baby carrots, scrubbed

3 small fennel bulbs, each cut into 6 wedges, any herby fronds chopped and set aside

2 courgettes, halved lengthways and cut into 4cm wedges

200g fresh or frozen peas

Grated zest of 2 lemons, plus the juice of 1

100g blanched almonds, toasted and chopped

Handful fresh flatleaf parsley, chopped

Method

1. Heat the oil in a large tagine base, casserole or saucepan. Add the shallots and cook, stirring, for 3 minutes. Add the garlic, ginger, lentils, ras el hanout and cumin, and cook for a further minute. Pour in the stock and bring to the boil, then reduce the heat slightly, cover and simmer for 15 minutes.

2. Add the apricots, carrots, fennel and courgettes and simmer, covered, for 5 minutes. Add the peas and half the lemon zest and cook for 5 more minutes. Stir in the lemon juice and season to taste.

3. Scatter with the remaining zest, toasted almonds, fennel tops and parsley to serve.

Nutritional info

Per serving (based on 6): 364kcals, 15.2g fat (1.5g saturated), 17.1g protein, 43.3g carbs, 21.8g sugar, 0.2g salt

Chef's tip

To peel shallots easily, drop them into boiling water for 1 minute, then refresh, drain and pull away the outer skin.

Flatbread with red lentil pâté recipe

Flatbread with red lentil pâté recipe

Serves 6 | Takes 30 minutes to make, plus proving and chilling | Rating

Serving this red lentil pâté with a smoky flatbread makes it a deliciously wintry dish.

Ingredients

1 tsp coriander seeds

250g strong plain flour, plus extra for dusting

1 tsp paprika

7g sachet easy-blend yeast

150g natural yogurt

2 tbsp olive oil, plus extra for brushing and drizzling

For the pate

1 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

100g pine nuts

1 bay leaf

1 tbsp tomato purée

1 tsp ground coriander

1/2 tsp cayenne pepper

1/2 tsp caraway seeds

1/2 tsp ground cumin

Finely grated zest and juice

of 1 large lemon

200g red lentils, cooked

100g can chickpeas, rinsed and drained

Small bunch of fresh coriander, chopped, plus extra for garnish

Method

1. Dry-fry the coriander seeds in a hot frying pan for 30 seconds, until fragrant. Put in a pestle and mortar, and lightly crush. Return to the pan, add 100ml water and bring just to the boil. Set aside until warm.

2. Sift the flour, paprika and a pinch of salt into a large bowl, then stir in the yeast. Stir in the yogurt, coriander water and oil. Mix to a dough, turn out onto a floured surface and knead for 5 minutes, until smooth. Put in a bowl, cover and prove for 1 hour, until doubled in size.

3. Meanwhile, make the pâté. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes, until soft. Add the nuts and bay leaf, cook for 2 minutes, then stir in the purée and spices and cook for a further 5 minutes. Stir in the lemon zest and juice, discard the bay leaf and tip into a blender. Add the cooked lentils and chickpeas and whizz to a chunky pâté. Season, stir in the chopped coriander, then cover and chill.

4. Knock back the dough and divide into 6. On a floured surface, roll out each to a 10-12cm circle. Heat a griddle pan until hot, brush each dough circle with oil and griddle, in batches, for 30 seconds each side, until golden. Serve with the lentil pâté and a drizzle of oil.

Nutritional info

Per serving: 484kcals, 21.6g fat (2.5g saturated), 18.3g protein, 59g carbs, 5.3g sugar, 0.2g salt

Wine Recommendation

The earthy flavours call for a smooth, mellow Rhône red.