Lift the lid to discover the rich flavours from recipes around the world that meld aromatic spices and comforting ingredients into mouthwatering slow-cooked meals.


  • 1 tbs McCormick Paprika

  • 1 tsp coarse McCormick Black Pepper, ground

  • 1 tsp McCormick Ground Cinnamon

  • 1 tsp McCormick Ground Cumin

  • 1 tsp McCormick Ground Ginger

  • 1 tsp coarse McCormick Sea salt, ground

  • ¼ cup flour

  • 1.25kg chicken pieces, skin removed

  • 2 tbs olive oil

  • 2 medium onions, thinly sliced

  • 3 carrots, cut diagonally into ½-inch slices

  • 1 tbs minced fresh garlic

  • 2 large potatoes, cut into 1-inch chunks

  • 1 cup green olives

  • 1 preserved lemon, cut into 8 wedges

  • 4 tbs chopped fresh cilantro, divided

  • 4 tbs chopped fresh parsley, divided

  • 2 McCormick Bay Leaves

  • 325ml Chicken Stock


  • 1.

    Mix paprika, pepper, cinnamon, cumin, ginger and salt. Mix 1 tablespoon of the spice mixture with flour in shallow dish. Coat chicken with flour mixture. Reserve remaining spice mixture. Heat oil in 4L Dutch oven on medium-high heat. Add chicken; cook for 7 minutes or until chicken is browned on both sides. Remove chicken from pan. Set aside.

  • 2.

    Stir onions, carrots, garlic and remaining spice mixture into pan. Cook and stir for 5 minutes or until onions are lightly browned. Return chicken to pan. Add potatoes, olives, preserved lemon, 2 tablespoons each of the cilantro and parsley, bay leaves and stock.

  • 3.

    Bring to boil. Reduce heat to low; cover and simmer 1 hour or until chicken and potatoes are tender. Sprinkle with remaining 2 tablespoons each cilantro and parsley. Serve with cooked couscous, if desired.

  • Tips:

  • 1.

    Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.

  • 2.

    Be sure to read the directions that come with your tagine. Your tagine may need to be seasoned or soaked before using. Some tagines require a heat diffuser when cooking on the stovetop.

  • 3.

    Prepare spice mixture and coat chicken as directed. Heat 1 tablespoon of the oil in 13-inch tagine on medium heat. Cook chicken in batches for 3 to 4 minutes per side or until browned, adding remaining 1 tablespoon of oil as needed. Continue as directed in step 2. Bring to boil. Cover. Place tagine in preheated 175C oven. Cook 1 hour or until chicken and potatoes are tender.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 561kj
  • Fat Total 30g
  • Saturated Fat 7g
  • Protein 34g
  • Carbohydrate 37g
  • Sugar 4g
  • Sodium 663mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is from the Flavour Forecast 2015. Visit to explore all eight Flavour Forecast 2015 trends.

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