Cooking a Beef & Chicken Tagine in Morocco | Jamie Oliver

Marinate the whole chicken overnight with coriander seed, cumin, ginger, salt, pepper, and olive oil.

Add olive oil to a pan and brown the marinated chicken.

Roughly chop 2 onions and add to the pan.

Add 4 cloves of garlic and chopped fennel to the pan, and stir to sweat off.

Add salted lemons and stoned olives to the pan, mixing well.

Sprinkle in a pinch of saffron and stir.

Add about half a pint of stock or water and stir again.

Cover the pan with tin foil and simmer for an hour and a half.

For the beef tagine, marinate 600 grams of stewing beef with salt, pepper, Ras Al Hanout, cumin, cinnamon, ground ginger, and paprika for a couple of hours or overnight.

Fry the marinated beef in olive oil until browned.

Add 1 chopped onion and a tin of chickpeas to the beef.

Add a tin of chopped tomatoes and cover with a lid.

Cook the beef for about two and a half to three hours.

After an hour and a half, add chopped squash and torn prunes to the beef tagine.

Continue cooking for another hour and a half until the beef is tender and flakes easily.

Plate the beef tagine with lightly seasoned couscous and optionally sprinkle with crumbled almonds.

Equipment Needed

Spice Level:

Dietary

Allergens