Moroccan Chicken Tagine

Living in Brussels is a treat if, like me, you love Moroccan cuisine.

There has been a recorded Moroccan presence in Belgium for over 100 years. This early population then grew exponentially during the 1950s and 1960s and today people of Moroccan descent make up one of the largest communities in Belgium - and Brussels especially.

Whole neighbourhoods across the capital have a distinct and vibrant North African scene. Streets are packed with shops, galleries, restaurants and cafés where old men sit reading the newspaper and drinking sugary teas. The famous Marché du Midi in north Brussels is one of the biggest street markets in Europe and known colloquially as the 'weekly souk' on account of its size and the plentiful vendors of Moroccan origin who provide a brisk and boisterous trade in everything from spices and vegetables to clothes and jewellery.

Which is all good news for those of us who get regular cravings for Morocco's national dish: tagine. Not only are there swathes of good Moroccan restaurants across the city which do quality and affordable tagines, but if you want to cook one from scratch, you can pick up all the ingredients plus a traditional cooking pot from any of the local shops or weekend markets. Besseha!

Ingredients (2-4 people)

1kg chicken thighs and/or legs

2 preserved lemons

Juice of 1/2 (fresh) lemon

2 white onions (diced)

4 garlic cloves (minced)

8-10 green olives

1/2 tsp cumin powder

1/2 tsp turmeric powder

1 tsp ginger powder

2 tsp paprika

1/4 tsp saffron threads (soaked in 100ml warm water)

Fresh parsley

Fresh coriander

Olive oil

Salt and pepper

Preparation (2.5hrs)

1. Separate the flesh from the preserved lemons. Keep the rinds for later.

2. Prepare the chermoula (marinade). In a bowl mix the preserved lemon flesh, chopped parsley, chopped coriander, garlic, paprika, cumin, turmeric, ginger powder, saffron water and olive oil. Rub the chermoula into the chicken and leave to marinade in the fridge for at least 1hr or ideally overnight.

3. Place the tagine over the stove on medium-high heat. Add a drizzle of olive oil and place the onions at the bottom. Layer the chicken over the onions. Place the lid over the dish and leave to simmer for 15-20min. Turn heat down to low and leave to simmer for 1hr.

4. Add the lemon juice and green olives. Adjust seasoning. Leave to simmer uncovered for 15min.

5. Garnish with the preserved lemon rinds (I forgot!) and serve.

TIP 1: When using a new tagine pot, cure it before cooking by rubbing any unglazed sides with olive oil and heating the whole pot in the oven from cold at 150C for 2 hours. This will prevent the pot from cracking during cooking. Use a heat diffuser under the tagine if cooking on an open flame.

TIP 2: For authentic and quality Moroccan restaurants in Brussels check out La Kasbah in the centre or Le Palais des Délices in St Josse.