Maggie Beer

Moroccan Chicken and Raisin Tartlets

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Step 1: Preheat a fan forced oven to 220C.

Step 2: Cut pastry into 11cm discs. Place the pastry discs into a cup cake mould then line with baking paper and weigh down with baking beads.

Step 3: Place into the preheated oven and bake for 10-15 minutes or until the base is light golden brown. Remove the baking weights and continue to cook for a further 5 minutes.

Step 4: Remove from the oven and place the tart shells onto a wire rack and set aside to cool.

Step 5: To make the filling, place the raisins and Verjuice into a small mixing bowl and place bowl in the microwave on defrost for 4-5 minutes. Remove and set aside and allow to steep.

Step 6: Place the chicken into a large mixing bowl, add the ras el hanout, ginger, cinnamon, lemon zest & salt and rub the spices into the chicken until it is well coated, then sit aside for 10-15 minutes to marinate. If you have time, overnight is better.

Step 7: Place a large non-stick frying pan over a high heat. Add the butter and bring to nut brown, then add the olive oil to inhibit the butter from burning. Reduce the heat slightly, then place the chicken into the pan skin side down and gently sear until lightly caramelized. Turn chicken over and cook for a further 2-3 minutes. Remove from the pan and place onto a resting plate.

Step 8: Keep the pan over the heat and add the shallots, cooking for 4-5 minutes or until they start to soften, then add in the garlic and continue to cook for a further 2-3 minutes, continue to stir so that the garlic does not burn.

Step 9: Strain the raisins from the Verjuice and set them raisins aside, deglaze the pan with the strained Verjuice and allow to reduce slightly, then add the chicken back to the pan, pour over the chicken stock and add the saffron.

Step 10: Place a tight fitting lid on top or cover with foil, tightly, reduce the temperature to a very gentle simmer and allow to cook for 8-10 minutes, this time will also depend on the size of your chicken thighs.

Step 11: Once the chicken is cooked (using a digital thermometer the internal temperature should be 62C, then allow to rest to 67C) remove from the pan and place onto a resting plate, remove the lid from the pan and turn the heat up to high, then allow the juices to reduce to ½ cup. Remove from the heat and add the steeped raisins to this mixture.

Step 12: Meanwhile dice the chicken into approximately 1cm cubes and place into mixing bowl, then pour over the reduced sauce, stir through parsley and almonds until well combined, taste to adjust the seasoning if need be with freshly cracked black pepper.

Step 13: Divide the mixture between the 7 tart shells and serve warm.



  1. You'll need to make: 1 batch Sour Cream Pastry
  2. 60ml 1/4 cup Verjuice
  3. 500g 2 x 250g free range chicken thigh skin on and boneless
  4. 1 tspn ras el hanout
  5. 1 tspn sea salt
  6. 2 tbspn unsalted butter
  7. 2 golden shallots roughly chopped
  8. 3 cloves of garlic choppped
  9. 1/3 cup flat leaf parsley chopped
  10. 1/4 cup almond flakes crushed

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