Moroccan-style chicken with sour cherries & olives

Jan 26 2023

By adding dried fruit, Tom Kerridge brings a subtle sweetness to this North African chicken tagine. Plus, you can double up and freeze half for later

Ingredients

8
free-range chicken thighs, skin-on, bone-in
2
tbsp ras el hanout
3
tbsp olive oil, plus a drizzle
2
onions, chopped
2
carrots, cut into large chunks
4
garlic cloves, finely chopped
thumb-sized piece of ginger, peeled and finely grated
1
tbsp harissa paste (see tip, below)
½
preserved lemon, finely chopped, or 1 strip of lemon peel
1
cinnamon stick
2
bay leaves
400
g can chopped tomatoes
500
ml chicken stock
300
g pitted green olives, drained
100
g dried sour cherries or any other dried fruit (like cranberries, apricots, raisins or sultanas)
chopped coriander and cooked couscous (see tips, below), to serve

Step 1
Season the chicken well, and toss with the ras el hanout to coat. This can be prepared the night before and kept chilled. Heat the oil in a large flameproof casserole or frying pan over a medium heat and spend 15-20 mins browning the chicken on all sides. (You can do this in batches to avoid crowding the pan.) Transfer the chicken to a plate using a slotted spoon and set aside.
Step 2
Cook the onions and carrots in the pan for 8-10 mins until soft and golden, adding a drizzle more oil if the pan is dry. Add the garlic and ginger, and cook for 2 mins more. Stir in the harissa and preserved lemon. Cook for another minute until the vegetables are well coated and sticky. Add the cinnamon and bay leaves, then tip in the tomatoes and bring to a simmer.
Step 3
Cook for a few minutes until the liquid has reduced to a thick paste. Tip the chicken and its resting juices back into the pan, and pour over the stock. Stir in the olives and cherries and return to a simmer. Put the lid on and simmer gently for 45 mins–1 hr until the chicken is cooked through and tender.
Step 4
Scatter over the chopped coriander and serve with couscous. Once completely cool, will keep chilled for up to three days or frozen for three months. Defrost in the fridge overnight before reheating over a low heat or in the microwave until piping hot.