A few weeks ago, my friends and I wandered through a store, excitedly admiring the new crockery on display. Our eyes fell upon the cutest little tagines lined neatly on the shelves, and we simply couldn’t resist bringing them home. Ever since, I’ve been dreaming of a simple Moroccan dish to honour mine, and at first, I imagined a lamb tagine. But this economy doesn’t allow us to splurge on lamb , especially when chicken was already waiting in my freezer.
What I loved most about this chicken dish was its simplicity. No extra shopping trips, no complicated steps (although a novice might browning the meat complicated), just the comfort of familiar ingredients transformed by the magic of Moroccan spices. The method was straightforward, yet the flavours were anything but ordinary, aromatic, refreshing, and a welcome change from my everyday meals.
Another joy of this recipe is its versatility. Dress it up, and it becomes a centrepiece for gatherings with friends and family. Keep it simple, and it’s a perfect weekday main course, served with couscous or rice. Either way, it carries warmth and flavour to the table.And so, I share it with you, hoping it brings delight to your kitchen and fond memories to your gatherings. Because in the end, the secret ingredient is always love
Moroccan Chicken with Honey and Chickpeas
Equipment
- 1 Morrocan Pot (Tagine)
Ingredients
- 6 Chicken Drumsticks or Thighs free range
- 1 Brown Onion
- 6 Exotic Medium Tomatoes yellow
- 2 to 4 Garlic Cloves
- 400 g Can Chickpeas
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 3 Tablespoons Honey
- juice of Half a Lemon
- 1 Cup Chicken Stock
- 1 Tablespoon Cornflour
- 1 ¼ Teaspoons Paprika
- 2 ½ Teasppons Moroccan Spice Blend
- ¼ Teaspoon Turmeric
- ½ Teaspoon Fennel Seeds
- ½ Teaspoon Cumin Seeds
- Salt and Pepper
- 1 Teaspoon Brown Sugar
- Coriander for Garnish
Instructions
- Preheat the oven by setting it to 200 ℃.
- To coat the chicken, in a shallow bowl, mix cornflour with 1 teaspoon of paprika. Add the chicken drumsticks and coat well, shaking off any excess.
- Brown the chicken, heat oil in a large frying pan over medium-high heat. Fry the coated chicken for about 2 minutes, turning until browned on all sides. Transfer the chicken to a tagine or casserole dish.
- In the same pan, melt butter. Add onion and garlic, season with salt and pepper, and sprinkle in sugar. Sauté for 5 minutes until softened.
- Add spices, stir in fennel seeds, cumin seeds, paprika, Moroccan spice blend, and turmeric. Cook for 2 to 3 minutes until fragrant.
- Stir in the tomatoes and cook for another 2 to 3 minutes.
- Add honey and chicken stock, stirring to combine. Mix in chickpeas and check seasoning, adding salt if needed.
- Bake uncovered: Pour the mixture over the chicken in the tagine dish. Bake uncovered for 20 minutes.
- Bake covered: Remove from the oven, cover with a lid or foil, and return to bake for 20 to 25 minutes.
- Serve: Garnish with fresh coriander and serve hot with couscous or rice.
Notes
