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    A TASTE OF MOROCCO

    Oct 15, 2021 5 minutes
    BY ESTHER MALAN
    PICTURES:
    MISHA JORDAAN

    SLOW-ROASTED CHICKEN TAGINE WITH DATES AND FRESH MINT

    Morocco is famous for its stews named after the tagines (pots with conical lids) in which they’re cooked. We made ours in a lidded casserole but use a tagine if you have one. SERVES 4-6 PREPARATION: 15 MIN COOKING: 1½ HOURS

    CHICKEN

    6-8 chicken pieces
    salt and freshly ground pepper
    5ml (1t) each cumin seeds, ground coriander, ground ginger and smoked paprika
    2,5ml (½t) each ground cinnamon and turmeric
    15ml (1T) olive oil
    1 onion, sliced
    6 garlic cloves, bruised
    1 red chilli, finely chopped
    1 can (410g) chopped tomatoes
    500ml (2c) chicken stock
    6 dried apricots, chopped
    1 can (410g) chickpeas, drained

    TO SERVE

    6 dates, finely chopped
    30ml (2T) each chopped fresh parsley and coriander

    Preheat the oven to 180°C. Keep a large ovenproof dish with a lid or a sheet of tinfoil handy.

    Season the chicken all over

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