Moroccan Chicken and Coconut Tagine

Purists look away now please! I adore Moroccan food. It’s subtle, fragrant and beautifully spiced. But very traditional Moroccan sauces are often a little light for my palette. Years of Sunday roasts mean I like a thick gravy-like sauce. For this easy-peasy dinner, I have used all the flavours of a simple chicken tagine and added in luscious coconut cream to lux it up. It works so well with the spices and preserved lemon and is satisfyingly thick.


  1. Heat the oil in a non-stick pan over a medium heat. Add the chicken and brown for 3-4 minutes a side. Remove from the pan and set to one side.
  2. Chuck the onion into the pan and cook for 3-4 minutes, stirring occasionally, until translucent. Add the garlic, spices and a good pinch of salt and mix well. Pour in the coconut cream and 150ml of hot water. Stir together and then add the preserved lemon and chicken. Cover, reduce the heat to low and simmer gently for 45-50 minutes until the chicken is cooked through and tender.
  3. Remove the lip and much the preserved lemon a little to help release more flavour. Turn the heat up to a gentle bubble and cook for 10-12 minutes to thicken the sauce. Serve immediately with rice and coriander.


Serves 4

2 tbsp olive oil
1kg chicken thighs, skin and bone on
1 onion, finely chopped
3 cloves garlic, finely chopped
2 tsp ground cumin
2 tsp paprika
1 tsp ground ginger
½ tsp turmeric
340ml coconut cream
1 preserved lemon, halved
Rice to serve
A handful of coriander leaves
Sea salt

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