Slow-Cooked Moroccan Chicken & Chickpea Tagine

• portionen: 8
• aktive zeit: 40 minutes
• gesamtzeit: 2 hours

Zutaten

🍗 Protein

1.2 kg chicken thighs, bone-in, skin removed

🧅 Fresh Produce

2 large onions

4 garlic cloves

1 thumb-sized piece of fresh ginger

1 large sweet potato

2 carrots

1 courgette

1 lemon (zest + juice)

Fresh parsley or coriander (garnish)

🥫 Canned & Jarred

2 cans chopped tomatoes (400g each)

2 cans chickpeas (400g each)

1 jar preserved lemons (you’ll use 1–2 tbsp finely chopped peel)

Tomato purée (2 tbsp)

🌰 Dried Goods & Nuts

100 g dried apricots (or golden raisins)

Toasted almonds or pine nuts (garnish)

Couscous or flatbread (for serving)

🌶️ Spices & Pantry Staples

Olive oil

Salt and pepper

Ground cumin

Ground coriander

Ground cinnamon

Ground turmeric

Ground ginger

Smoked paprika (optional)

Chili flakes (optional)

Whole cumin seeds (optional but recommended)

Whole coriander seeds (optional but recommended)

1 cinnamon stick

Small pinch of sugar (if needed to balance acidity)

🍯 Extras (Flavour Boosters)

Pomegranate molasses (or substitute: honey + balsamic vinegar)

Anchovy paste or white miso (optional umami enhancer)

Harissa paste (optional serving drizzle)

Greek yogurt (optional serving accompaniment)

Anweisungen

🍳 Method

🔥 Step 1: Brown the Chicken

Heat oil in a large skillet or Dutch oven.

Season chicken thighs with salt and pepper.

Brown in batches until golden. Set aside.

🧅 Step 2: Build the Flavour Base

In the same pan, add whole cumin seeds, coriander seeds, and cinnamon stick. Toast 30–60 seconds until fragrant.

Add sliced onions. Cook low and slow (15–20 min) until deeply caramelised.

Stir in garlic, fresh ginger, preserved lemon, and ground spices. Cook 1 min more.

Add tomato purée and cook another 2 minutes to deepen the flavour.

🍅 Step 3: Assemble the Tagine

In your slow cooker (or Dutch oven), combine:

The onion-spice mixture

Chopped tomatoes

Chickpeas, sweet potato, carrots, courgette

Dried apricots

Chicken stock

Pomegranate molasses

Anchovy paste or miso (if using)

Zest of 1 lemon

The browned chicken thighs (nestled into the sauce)

⏲️ Step 4: Slow Cook

Slow Cooker: 6–7 hours on LOW or 4 hours on HIGH

Stovetop: Simmer gently, partially covered, for 90–120 min

Chicken should be fall-apart tender and sauce thickened.

🍋 Step 5: Finish

Stir in the lemon juice and a pinch of sugar if needed.

Remove cinnamon stick. Take out bones if preferred.

🥶 Freezing & Storage

Cool completely before portioning.

Freeze in airtight containers (1–2 portions each).

Defrost overnight in the fridge or gently reheat from frozen.

Keeps 3 months frozen or 4 days in the fridge.