Chicken tagine
Item 1 of 1
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
Ingredients
Metric
Imperial
Chicken tagine
- 500g of chicken thigh, skinless, diced
- 2 tbsp of ras el hanout
- 1 cinnamon stick
- 1 large red onion, sliced
- 2 garlic cloves, sliced
- 1 tbsp of harissa
- 2 preserved lemons
- 800g of tinned chopped tomatoes
- 1 tin of chickpeas
- 50g of pitted Kalamata olives
- 80g of dried apricots
- 1 handful of coriander, chopped
- 1 handful of parsley, chopped
- 40g of flaked almonds
- vegetable oil
- salt
- pepper
Couscous
- 200g of couscous
- 270ml of chicken stock
- 1 handful of coriander, chopped
- 1 handful of mint, chopped
- 80g of pomegranate seeds
SAVE RECIPE
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
First published in 2018
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