Moroccan Lemon Chicken Stew (Chicken Tagine)



Moroccan Chicken & Apricot Tagine (Click on the title to download)


½ a Heavenly Moroccan Lemon, pulp removed, rinsed under cold tap water, and the rind chopped into small bits

2 Large Onions, diced finely

4 cloves of garlic, diced finely

2 tsp of Cumin powder

2 tsp of Coriander powder

2 tsp of fresh ginger grated or 1 tsp of powdered ginger

2 tsp of fresh turmeric, grated or 1 tsp of powdered turmeric

A few strands of saffron (optional)

Large bunch of fresh coriander

Salt and pepper

5 Chicken Legs, cut at the thigh

100g of dried apricots or dates

A little oil

¾ Cup of Chicken Stock or ¾ cup of water with ½ a chicken stock cube


  1. Salt & pepper  the chicken then fry in a little oil to brown over medium high heat. Don’t cook through.
  2. Fry the onions, garlic, with ginger & turmeric till fragrant, in the left over oil.
  3. Put everything, including the stock, the rind of the Moroccan Lemon and the dried apricots/dates into the pot and turn the heat to low then simmer for about 1 hour.
  4. Or you could bake it in an oven proof dish for 1 hour, covered.
  5. Squeeze in the Lemon Juice.
  6. Eat and mop up the delicious juices with a hearty bread.