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  • Moroccan Chicken with Raisins and Chickpeas

    Continuing our month of Moroccan inspired recipes, today’s Cooking Demonstration group enjoyed Moroccan Chicken with Raisins and Chickpeas.  The aroma coming from the shop made several holiday makers walking by stop to ask what we were cooking.  That’s always a sign of a great recipe!

    Moroccan Chicken with Raisins and Chickpeas

    Herbie's Tagine Spice MixThis dish is delightfully spicy with the flavours of paprika, coriander seed, cassia, allspice, chilli, cloves and cardamom.  It’s not hot – just delicious.

    Start the night before to marinate the chicken.  We used chicken thighs as we think they’re the best for this dish and bone-in to get the most flavour from the chicken.

    Combine the tagine spice mix and 4 tablespoons of olive oil, salt and pepper in a large dish.  Use this mixture to coat and marinate the chicken.

    marinated moroccan chicken

    In a large tagine or saucepan on your cook top or BBQ, heat one tablespoon of oil and seal the chicken pieces until evenly browned.

    sauteeing moroccan chicken

    Remove the chicken and set aside while you cook the onion and garlic until translucent.  Add more tagine spice mix and cook until fragrant, then add the honey, chicken stock, tomatoes, preserved lemons and raisins.  Cook this for about twenty to thirty minutes before adding the chicken.

    moroccan chicken

    Add the chicken pieces and cook for a further twenty minutes and serve over couscous or rice.  It’s delicious!

    Moroccan Chicken served over rice

    Moroccan Chicken with Raisins and Chickpeas

    This is a dish you’d be proud to serve to guests
    Recipe type: Main

    • 4 tbs Herbies Tagine Spice Mix
    • 2 onions diced
    • 8 garlic cloves sliced
    • ½ cup raisins
    • ½ cup dried apricots
    • 2 tins diced tomatoes (420g)
    • 2 cups chicken stock
    • 2 tbs honey
    • 8 chicken pieces (skin off, bone-in thighs)
    • 5 tbs olive oil
    • 4 tbs chopped coriander (cilantro)
    • 2 tbs chopped parsley
    • 1 preserved lemon, pulp removed and thinly sliced
    • 2 tins chickpeas (420g)
    • Maldon salt and freshly ground pepper

    1. Combine chicken, 3 tbs. tagine spice mix and 4 tbs olive oil with salt and pepper in a large dish.
    2. Cover and marinate in refrigerator for 2 to 3 hours or overnight.
    3. In a large tagine on your cooktop of bbq, heat 1 tbs olive oil and seal chicken pieces until evenly browned.
    4. Remove and set aside.
    5. Add onion and garlic and cook gently until translucent.
    6. Add one tbs tagine spice mix and cook until fragrant.
    7. Add honey and stir for 30 seconds.
    8. Add chicken stock, canned tomatoes, sliced preserved lemons and raisins.
    9. Simmer for 20 minutes.
    10. Bring to the boil and add the chicken pieces and cook on low heat for a further 20 minutes or until the chicken easily comes away from the bones.
    11. If using a tagine, carefully remove the lid and add the chickpeas and chopped herbs.
    12. Serve over rice or couscous.

    If you’re having trouble getting your cooktop to reduce the heat low enough for a gentle simmer, we’ve got the answer for you.  This is the best heat diffuser we’ve ever used and everyone we sell it to raves about how much they like it.  They’re not inexpensive, but unlike the others, this one will last and won’t look like crap in 2 weeks.

    the best heat diffuserThis is perfect for using with your tagine on your cooktop.  I have trouble getting my heat low enough so I use my simmer mat a lot.

    simmer mat

    If you’re on the Sunshine Coast of Australia and you have Friday mornings available, please come along to our weekly cooking demonstration at 10am.  You’ll get coffee, a piece of cake and heaps of new friends, plus you’ll learn to cook one new dish every week.  It’s only $15.

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