So Delicious Moroccan Chicken Tagine Style Bake – My Favourite Midweek Meals so Far
Oh this one is special and definitely added to the ‘regular’ pile of recipes. It delivers on a delicate sweetness, a building spice and a little sharpness all set alive with fresh coriander and pomegranates. We both really loved this one so if you are only going to give one of my midweek chicken bake recipes a try, I would highly recommend this Moroccan chicken one.
This is not technically an actual tagine as it is baked in a normal oven dish, not the traditional closed cylinder like dish called a tagine from north Africa. However, the majority of the flavours lend them self to a tagine ‘style’ dish so I am calling it that.
I am afraid that it is not the lowest of carb meals that I have ever made due to the sweet potato and the butternut but if you are quite active or following a paleo style diet (or of course just enjoy eating) then this is a great dish for you (sorry to the die hard low carbers).
Moroccan Chicken Bake
Serves 2 with leftovers
– 700g Chicken Thigh
– 50g Dried Apricots (Chopped finely & split 40g dish & 10g marinade)
– 2 Cloves Garlic
– Thumb Size Piece of Ginger (Peeled)
– Salt & Pepper
– 2 tsp Ground Cumin
– 2 tsp Ground Coriander
– 1/2 tsp Cinnamon
– 1 tsp ground Paprika
– 2 tsp Harissa Paste (I used tesco)
– 1 tbsp Tomato Puree
– 1 tbsp Oil
– 1/2 Large Lemon (Cut into Wedges)
– 8 Baby Tomatoes (Cut into Wedges)
– 2 Small Sweet Potatoes (Washed & Cut into Chunks, Lightly Oiled)
– 1/4 Small Butternut (Peeled & Cut into Chunks, Lightly Oiled)
– Coriander & Pomegranate to Serve
1. Start by blitzing all of your ingredient for you marinade together until smooth paste – 10g of Apricots, garlic, ginger, cumin, coriander, cinnamon, paprika, harissa, tomato puree and oil
2. Mix around your chicken thigh and arrange in oven tray
3. Scatter in the rest of your ingredients
4. Bake at 180C for 30 mins, give it a mix around and make sure all the juice in the bottom is now coating all the vegetables. Continue to bake for another 30 mins until coloured.
If you find that towards the end of the cook your chicken is colouring too dark (will be due to the sugars in your apricots) and your veg isn’t quite highlighted enough you can take the chicken thigh out and cover with foil and bake the veg by itself for another 10 minutes.
I really hope you do give this one a go and like it as much as we did. Do leave a comment if you give it a try.