Easy Chicken Tagine (As featured in TheTaste.ie)

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Chicken tagine is one of my favourite one pot wonders. It’s a super duper dish for the whole family to enjoy, and it’s nourishing and economical too.

Traditionally, you’d use a tagine pot to create this Moroccan feast, but it’s really not a necessity, a large saucepan will work just as well.

The impressive colours alone are sure to tantalize anyone’s taste buds, so it’s a superb dish if you plan on entertaining a crowd.

I realize that the ingredients list looks tremendously long, but really it’s quite a common list of ingredients to have already lurking around the kitchen.

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Ingredients:

  • 8 skinless chicken thighs
  • 1 1/2 tablespoons of runny honey
  • olive oil
  • 1 medium sized onion
  • 3 finely chopped garlic cloves
  • 1 tin of chopped tomatoes (400g)
  • 2 tablespoons of tomato purée
  • 1 can of drained and rinsed chickpeas
  • 2 cups of chicken stock (250ml)
  • 1 chopped red/yellow bell pepper
  • Handful of freshly chopped coriander
  • 1/2 a lemon
  • 1 teaspoon of paprika
  • 1 teaspoon of ground mustard seeds (optional)
  • 1 teaspoon of ground ginger
  • 1/2 a teaspoon of cayenne pepper
  • 1 teaspoon of tumeric
  • 1/2 a teaspoon of cinnamon
  • Pinch of saffron (optional)
  • Salt and black pepper
  • Rice or cous cous to serve

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  1. Mix all the spices, honey, and two tablespoons of oil together in a bowl. Add all the chicken thighs (making sure each piece is evenly coated) and set aside for at least 10 minutes for some flavour infusion.
  2. Whist the flavour infusion is happening, heat one tablespoon of oil in a large pot over a medium heat. Sauté the onion and garlic for about three minutes, then add the chicken (including all the marinade) and sauté until the chicken is browned.
  3. Add the chopped red pepper and drained chickpeas, and cook for about a minute.
  4. Next, add the tinned tomotoes, purée and chicken stock. Bring everything to the boil, reduce the heat and allow to simmer for 30 minutes, stirring occasionally. The chicken should be tender and the sauce slightly thick in consistency. Add some seasoning of sea salt and black pepper towards the end of cooking time, along with the juice of the lemon and the handful of chopped coriander.
  5. Serve with some fresh cous cous or rice, add a little lemon and freshly chopped coriander for a real Moroccan feel.

 

This recipe also features in Ireland’s top online food magazine, with a wine pairing from wine expert Suzanne Redmond, check it out here http://thetaste.ie/wp/easy-chicken-tagine-recipe-by-anna-jane-kingston-with-wine-pairing/ .

 

 

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