This typical Moroccan stew is made from prime chicken meat braised in an aromatic tomato broth together with vegetables, chickpeas, raisins, olives and almonds, and is full of the seductive fragrances of Maghreb spices. A delicious indulgence cooked in a tagine – a Moroccan earthenware braising pot. It can also be made in a normal Dutch oven.
- 4 chicken legs skinless, halved
- 0,5 tsp salt
- ground black pepper
- 50 ml olive oil
- 2 medium-sized red onions diced
- 4-6 celery stalks diced
- 1 red pepper diced
- 1-2 garlic cloves peeled an diced
- 200 ml chicken broth
- 280 g potatoes peeled and diced
- 100 g canned chickpeas drained and rinsed
- 100 ml tomato purée
- • ½ tsp ginger ground
- • ¼ tsp cinnamon ground
- • ½ tsp cumin ground
- • ½ tsp turmeric ground
- 1 tbsp raisins
- 1-2 tbsp olives drained
- 2 tbsp almonds roasted
- Preheat the oven to 200°C.
- Season the chicken with salt and pepper.
- Slowly heat the oil in the tagine (or Dutch oven). Gently fry the chicken until golden brown on all sides. Remove the chicken.
- Add the onions, celery, red pepper and garlic to the oil. Sauté the vegetables until lightly colored.
- Add the chicken legs, broth, potatoes, chickpeas, tomato puree, ginger, cinnamon, cumin and turmeric. Bring to a boil. Put the lid on and cook in the oven for 45 to 50 minutes.
- Add the raisins, olives and roasted almonds. Put the lid back on and bring to a boil again. Leave to stand for 3 to 5 minutes.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.