RIKI KASPI RECIPES

Moroccan Chicken Tagine with Chickpeas, Olive & Prunes Recipe

This delicious recipe uses Riki’s Moroccan Chicken Tagine Chermoula Simmer Paste to cook authentic Moroccan Chicken Tagine

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What You Need

  • 1 jar of Riki’s Moroccan Chicken Tagine Chermoula Simmer Paste
  • 1 kg chicken thighs, large diced (or Chicken Marylands on the bone)
  • 2 large onion, diced
  • 2 tablespoons olive oil
  • 1 tin diced tomato
  • 400gr chickpeas – soaked overnight and cooked (Or 1 tin of chickpeas)
  • ½ cup green olives pitted
  • 8 prunes, chopped (or any dried fruit)
  • 2 potatoes – Large diced (Or your choice of seasonal vegetables)
  • Fresh coriander leaf chopped for garnish

Optional

Instructions

Instructions

  1. Mix the chicken with the contents of the jar of Moroccan Chicken Tagine Chermoula Simmer Paste and set aside to marinate for 4 hours or overnight.
  2. In a large casserole fry the onion in the oil until softened
  3. Add the diced tomato and cook for additional 5 minutes.
  4. Add the chicken thighs mixed with Riki’s Moroccan Chicken Tagine Chermoula Simmer Paste, cover and cook for 40m on low heat (Or until tender & ready).
  5. Halfway through the cooking add the prunes and olives.
  6. When fully cooked, remove from the heat and skim excess fat from the surface.

How To Serve

  • Garnish with fresh coriander
  • Serve with: Riki’s Moroccan Couscous Kit (or with rice)
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