Chicken Tagine
This Chicken Tagine is a hearty, Moroccan-inspired dish made with tender chicken thighs, chickpeas, vegetables and a warming mix of spices. It’s slow-cooked until rich and fragrant, with a sauce that’s perfect for spooning over couscous. Easy to make in one pot and full of bold, comforting flavours, this is a weeknight winner that’s also great for entertaining.
Serves
6
Prep time
20 minutes
Cooking time
60 minutes
Ingredients
- 2 tbsp olive oil
- 1 brown onion, diced
- 2 carrots, peeled and chopped
- 2 sticks celery, chopped
- 1 red capsicum, chopped
- 1 garlic clove, crushed
- 1/2 teaspoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon all spice
- 1 teaspoon ground cinnamon
- 1 teaspoon cardamon powder
- 2 teaspoons harissa paste, adjust based on your heat preference
- 1 teaspoon paprika
- Pinch of salt and black pepper
- 1 tablespoon honey
- 1 cup chicken stock
- 1 tin (400g) crushed tomatoes
- 1 tin (400g) chickpeas
- half bunch fresh coriander, roughly chopped
- 7 chicken thigh fillets
- Cous Cous
Directions
- Heat the oil in a large saucepan, pot or tagine over medium heat.
- Add the onion, garlic, carrot, celery, and capsicum. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.
- Stir in the cumin, allspice, cinnamon, cardamom powder, paprika, and harissa paste. Grate in the ginger. Cook for 1–2 minutes until the vegetables are well coated in the spices.
- Add the honey, chicken stock, crushed tomatoes, chickpeas, and a pinch of salt and pepper. Stir to combine.
- Nestle the chicken thigh fillets into the sauce, ensuring they are mostly submerged. If needed, add a splash more stock to cover the chicken.
- Cover with a lid and simmer gently for 1 hour, or until the chicken is tender and the sauce has thickened.
- Just before serving, stir through the chopped coriander.
- Serve hot with couscous.
Ingredients
- 2 tbsp olive oil
- 1 brown onion, diced
- 2 carrots, peeled and chopped
- 2 sticks celery, chopped
- 1 red capsicum, chopped
- 1 garlic clove, crushed
- 1/2 teaspoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon all spice
- 1 teaspoon ground cinnamon
- 1 teaspoon cardamon powder
- 2 teaspoons harissa paste, adjust based on your heat preference
- 1 teaspoon paprika
- Pinch of salt and black pepper
- 1 tablespoon honey
- 1 cup chicken stock
- 1 tin (400g) crushed tomatoes
- 1 tin (400g) chickpeas
- half bunch fresh coriander, roughly chopped
- 7 chicken thigh fillets
- Cous Cous
Directions
- Heat the oil in a large saucepan, pot or tagine over medium heat.
- Add the onion, garlic, carrot, celery, and capsicum. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.
- Stir in the cumin, allspice, cinnamon, cardamom powder, paprika, and harissa paste. Grate in the ginger. Cook for 1–2 minutes until the vegetables are well coated in the spices.
- Add the honey, chicken stock, crushed tomatoes, chickpeas, and a pinch of salt and pepper. Stir to combine.
- Nestle the chicken thigh fillets into the sauce, ensuring they are mostly submerged. If needed, add a splash more stock to cover the chicken.
- Cover with a lid and simmer gently for 1 hour, or until the chicken is tender and the sauce has thickened.
- Just before serving, stir through the chopped coriander.
- Serve hot with couscous.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
Related Recipes
Weeknight dinners
High-protein meals
One-Pan / One-Pot
Easy Entertaining
Soups & Stews
Dinner parties
Chicken
Middle Eastern