Chicken Tagine In The Oven

Our answer

Nigella's Slow-Cooker Moroccan Chicken Stew is extremely easy to make as all of the ingredients are simply put into a slow cooker and cooked for 4 hours. So it is perfect for busy people as it requires minimal preparation and attention.

However, it is possible to cook the stew in the oven instead, though you need a cast-iron casserole (Dutch oven) or tagine pot that can be used on the hob (stove top) as well as in the oven and that is big enough to hold the chicken in a single layer. You should heat 1 tablespoon of olive oil in the pot and cook the onion for 5 minutes, until the onion has softened. Add the remaining ingredients and bring the pot to the boil, then cover with a sheet of greaseproof paper (parchment paper) and the lid and cook in an oven heated to 180°C/160°C Fan/350°F for 1 hour, or until the chicken is tender and falling off the bone. The instructions are also in the "Additional Information" box at the bottom of the recipe. If you have a proper tagine pot you may be able to omit the greaseproof paper if the lid fits very tightly, as the shape of the tagine lid causes liquid that has condensed to drip back into the dish and reduces the risk of the dish drying out during cooking.