Chicken tagine with lemons, olives and pomegranate

• olive oil↗2 tbsp tbsp
• chicken thighs8
• onion↗1

  chopped

• garlic cloves↗2
• Moroccan spice mix↗2 tbsp tbsp

  (see below)

• large or two small preserved lemons1

  only zest, finely chopped

• large tomatoes↗2

  chopped

• cube of chicken stock↗1
• honey↗1 tbsp tbsp
• red wine vinegar1 tbsp tbsp
• olives↗handful
• small lemon1

  1/2 very finely sliced

• pomegranate↗½

  seeds only

• feta↗100g g

  crumbles

• mint↗small bunch

  only leaves

• кускус↗

  для подачі

• насіння коріандру↗2 tbsp
• насіння кмину↗1 tbsp
• насіння фенхелю↗1½ tsp
• чорний перець↗½ tsp
• мелений імбир↗¼ tsp
• мелена кориця↗1 tsp
• шафран↗good pinch

Step-by-step instructions

1. 1

   For the Moroccan spice blend, toast the whole spices in a dry pan for 1‑2 minutes until fragrant. Transfer to a spice or coffee grinder, or a mortar, and grind to a powder. Add the ground spices and saffron and mix. Heat 1 tbsp oil in a wide, shallow pot or a heat‑proof skillet. Season the chicken and sear skin‑side down for 8‑10 minutes until crisp. Flip and cook another 5 minutes. Transfer to a plate. Preheat the oven to 170 °C/150 °C with convection/gas 3.

2. 2

   Add the remaining oil and onion to the pan. Sauté for a few minutes, then add garlic and 2 tbsp Moroccan spice mix (the remaining mix can be stored in a jar in a cool dark place for up to 6 months). Stir, scraping the onion and chicken bits from the bottom, until the spices release their aroma. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750 ml water. Bring to a boil, then place the chicken on top. Cover with a lid or foil and bake for 1 hour.

3. 3

   Remove the lid, spread olives and lemon slices on top and drizzle the lemons with a little oil. Return to the oven for another 20 minutes, or until the sauce thickens slightly (you can reduce it on the stovetop if short on time). Taste and adjust seasoning with a splash of lemon juice, more honey or salt as needed. Sprinkle with pomegranate seeds, feta and mint and serve with couscous.