Chicken tagine with onions & tomatoes

(Djej Matisha Mesla)

A tasty Moroccan supper dish.

4/5starsAv. customer rating

Serves: 4

Preparation time: 5 Minutes

Cooking time: 40 Minutes

Nutrition per serving: 660 cals, 40g fat, of which 10g saturated fat, 23g added sugar, 0.6g salt

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Share, print & save245u will need4 chicken quarters

• 3 tablespoons oil
• 3 onions, grated
• 1kg tomatoes, peeled and cut into pieces
• Freshly ground black pepper
• ¼ teaspoon ground ginger

• 2 teaspoons ground cinnamon
• ½ teaspoon saffron powder, optional
• 2 tablespoons honey
• 2 tablespoons sesame seeds, optional
• lemon slices to serve

Method

1. Put all the ingredients, except the honey and sesame seeds, in a large pan and cook gently, covered, turning the chicken pieces over occasionally, until the flesh is so tender it can be pulled off the bone easily.
2. Remove the chicken and reduce the sauce to a thick sizzling cream.
3. Stir as it begins to caramelize and be careful that it does not stick or burn.
4. Stir in the honey, return the chicken pieces to the suace and heat through. Serve the chicken covered with the sauce and if you like, sprinkled with toasted sesame seeds toasted and lemon slices.