Zesty Lemon Chicken Tagine
Zesty Lemon Tagine with Olives, Dried Apricots and Figs
This sweat and zesty dish is a one pot wonder which is so easy to prepare and so popular to consume. It will warm your soul.
A Tagine is a Western, North African Stew prepared by slow cooking. The word tagine is also the name of the shallow earthenware dish with a tall, conical lid that the tagging is cooked in. But you don’t need a tagine dish to make this zingy, cinnamony dish you can use any casserole dish and either stovetop of oven bake.
Ingredients
1 whole chicken cut into pieces
½ cup of dried apricots
3 dried figs
1 onion, sliced
1 clove of garlic, sliced
200g of pumpkin sliced
½ cup of parsley, chopped
1/4 cup of black olives, pit removed
1/4 cup of almonds, whole or chopped
1 cup (200ml) of Broth & Co Chicken Bone Broth
The zest of one lemon
The juice of 1 lemon
1 cinnamon stick or ¼ teaspoon of cinnamon powder
Salt to taste
Method
Add all the ingredients together in one pot
Cook for 40-50 minutes until the chicken is tender
Serve with couscous or rice