Chicken tagine

This warming chicken tagine recipe is full of sweet, tangy and fragrant ingredients, with mellow spices lending a heady, aromatic flavour. A delicious midweek meal that can be made from various store cupboard ingredients.

First published in 2018
share recipe:

Ingredients

Metric

Imperial

Chicken tagine

Couscous

Method

1
Heat a splash of oil in a heavy bottomed pan or tagine and add the onion, garlic, ras el hanout and cinnamon stick
2
Once the onions are soft but not coloured, stir in the harissa paste and cook for one minute. Add the diced chicken thighs and cook until browned on all sides
3
Quarter the preserved lemons and scrape out the flesh. Discard half of the flesh, then finely slice the peel
4
Once the chicken looks sealed on all sides, add the preserved lemon peel and flesh, tinned tomatoes, chickpeas, olives and apricots and simmer for 30–40 minutes. Add a little vegetable stock or water if it starts to dry out
5
Meanwhile, make the couscous. Heat your chicken stock until hot but not boiling and place the couscous in a separate bowl. Pour over the hot stock, cover with a lid and leave for 10 minutes
6
Chop the coriander and mint and fold it through the couscous along with the pomegranate seeds. Use a fork to fluff up the couscous
7
Toast the flaked almonds in a hot dry pan until lightly golden
8
Check the chicken is cooked through by piercing with a knife or skewer, if it comes out very hot it is ready to serve. Season with salt and pepper
9
Serve the tagine with the herby couscous and garnish with fresh coriander, parsley and toasted almonds

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Tagine
Tagine
Asma Khan
Asma Khan
Pepe in Grani
Pepe in Grani
L'Olivo
L'Olivo
Vivek Singh
Vivek Singh
Giancarlo Morelli
Giancarlo Morelli
Apricot
Apricot
La Subida
La Subida
Load more