The Farm Shop Recipes…


"Chicken Tagine"



























When cooking any tagine the one rule that I was taught is to build up from the bottom, starting with hard vegetables, then onions, then meat or fish and then soft fruits and vegetables.

You can use a traditional clay tagine or a casserole dish with a tight fitting lid.

Serves 4
Preparation time 15 minutes
Cooking time 2 hours
Pre-heat the oven to 160°c 170°c
(Cooking times will vary depending on your oven, we use a fan oven)



  • • 800g Chicken portions on the bone.

  • • 3tbs Secret Chef Moroccan Seasoning.

  • • 4tbs Olive oil.

  • • 3 large Potatoes peeled and sliced about ½ cm thick.

  • • 2 large Onions sliced thin.

  • • 3 large Tomatoes quartered.

  • • 80g Olives.

  • • 6/8 pitted Prunes (tinned or rehydrated)

  • •1 Preserved Lemon also known as salted or pickled lemon(cut into quarters, remove and discard the flesh) only use the skin.

  • •500ml stock (vegetable, chicken)

Preparation method

  1. • Pour the olive oil in the bottom of the pot and layer the potatoes and then the onions *Sprinkling some Moroccan Seasoning in-between layers.

  2. • Now coat the chicken with the Moroccan seasoning and place on top of the onions.

  3. • Place the tomatoes, olives, prunes and preserved lemon skin on top.

  4. • Pour over the stock. (If using a traditional tagine do not pour boiling stock over otherwise it will crack the pot)

  5. • Cover with the lid and cook in the oven for the correct time)
    (I know it’s difficult but try not to remove the lid during cooking, You want a thick’ish sauce, not too watery)

  6. • Serve with couscous and flat bread.








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