One-Pot Chicken Tangine Recipe

Cooking Directions

• STEP 1.Place the pan on the hob on low heat and add a generous 3 tablespoons of olive oil, onions, carrots, and celery (plus peppers if you are using them). Leave them to sweat for about 5-10 minutes over low heat with the lid on so that they start to soften but do not lose colour at all. Stir on a regular basis.

• STEP 1.Add the garlic and ginger and fry for another 2-3 minutes, stirring continuously. Add the tomato purée and fry for a minute or so, keep stirring, and then add the ras el hanout. Fry for a minute, continuously stirring.

• STEP 2.Push all the vegetables to the perimeter of the pan and put the chicken thighs in the space you’ve now made in the center of the pan. Start to fry them a little bit so that they seal and start to absorb the heat. Turn them over with a wooden spoon so they do not stick and continue for about 5 minutes more.

• STEP 3.Add the cherry tomatoes, stock cube, and then the water. You should add enough water so that the liquid comes about halfway up the pieces of chicken. It is not necessary to cover them. Stir in the pickled lemon.

• STEP 4.Season with the salt and pepper, remembering you can add more later, but once it is in, you cannot take it out, so be cautious. Add the bay leaves and the oregano/thyme (any of your choice). Bring it to a simmer. Place the lid on and either put it on a really, really low heat on the hob or transfer it to the oven at about 160c.

• STEP 5.Leave it to cook until the chicken thighs break apart when you poke them either with your finger or a fork. This will take about 45 minutes (ish). When it is ready and you are ready to serve, take the lid off and sprinkle the lemon juice and roughly chopped coriander over the top. Gently stir a little with a spoon.