North African chicken tagine

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• grumpykoala

  22 January 2011

  grumpykoala rated and commented on this recipe

  

  I tried this recipe a couple of nights ago with a friend and we had mixed success. The chicken was really nice and crispy, and the butternut squash was cooked perfectly. However, my main complaint would be the fact that the sauce is very watery. Without anything to thicken it, it is like a very thin gravy rather than a sauce. The taste of the sauce was also overwhelmingly of saffron, despite only using a small pinch. I have to say that it was much nicer the next day, heated up in a saucepan which caused the butternut squash to break down and thicken the sauce, as well as a good helping of crushed almonds. I would be interested to hear if other people had similar/different experiences.

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• grumpykoala

  22 January 2011

  grumpykoala commented on this recipe

  Oops! I meant to give this three stars, not two!

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• DrFabio

  24 January 2011

  DrFabio rated and commented on this recipe

  

  1 star for recipe, 4 for flavour. Disappointing - pleased I didn't try this out for friends first. Chicken - used 6 thighs. Skin turned into nasty gelatinous mess - though I poured the stock around it lost all crispiness, I think because it must have steamed. Will skin next time - and will probably use thigh fillets. Ridiculously (and disgustingly) fatty, despite pouring off most of what had rendered out. Got about 150ml of fat off at the end before giving up. Skinning will hopefully solve this next time. Far too watery. Not a sauce so much as a giant pool of stock. Ended up thickening with 3 dessert spoons of cornflour. Will use 300ml instead. Didn't like the chunks of spice which came from "lightly crushing" - will grind more finely next time. Flavour was good. Butternut was delicious, and I liked it with lots of chopped coriander. Served it with crusty bread. Will make again, but with some major tweaks.

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• Ali

  04 February 2011

  Ali rated and commented on this recipe

  

  I took note of the comments made by Grumpy Koala and DrFabio and adjusted my recipe accordingly. I used skinless chicken breast and boneless and skinless thighs. I also used less stock and added some sweet potato along with the squash. Everyone enjoyed it and as I made twice the quantity I have more in the freezer for another time. Oh yes, I didnt put the saffron in as I thought the recipe didnt warrant the additional cost.

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• Four Candles

  07 February 2011

  Four Candles rated and commented on this recipe

  

  Went straight for skinless chicken - I never have any success with skin-on in this kind of recipe as it just doesn't stay crisp. I put a tablespoon of cornflour in to make it a bit thicker, but the thinness is definitely more authentic (from my limited experiences of Moroccan restaurants). I also left out the saffron and put in a smidge of turmeric instead for the colour. Like Ali, I need saffron to be a major player in a recipe before splashing out on it. If I make again will put half the honey in as I found just slightly too sweet.

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• amanda

  09 February 2011

  amanda commented on this recipe

  The skin should be removed , it does not stay crisp due to the sauce. also I advise halving the stock, 500ml is by far to much and add 2 chopped plum tomatoes and a bit of juice , the sauce will be slightly thicker, though sauces for theese kind of tajines are not meant to be thick. good luck!

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• karend

  19 February 2011

  karend rated and commented on this recipe

  

  We loved it - made as per recipe except I used all boneless, skinless meat. The sauce was thin but I felt by serving with couscous it was fine. Will be making this tasty dish again.

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• sherrie

  21 February 2011

  sherrie commented on this recipe

  very disappointed cooked for tonights dinner as everyone said much too watery added cornflour next time will add a couple of fresh chillies with ginger and garlic as there was no spicy heat ! does anyone have an authentic recipe for tagine as every recipe i come across has a different set of ingredients ! sadly this tagine was lacking flavour anyone any suggestions ?

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• sherrie

  21 February 2011

  sherrie commented on this recipe

  just realised might have made a mistake by putting a lid on it before i put it in the oven the sauce would have reduced better without the lid any comments about it ?

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• williamsgran

  25 March 2011

  williamsgran rated and commented on this recipe

  

  Have made this 4 times for dinner parties, everyone loved it and I have had requests for the recipe.... I used skinless boneless chicken breast, which I cut up into chunks. I don't use the butternut squash, although I have used sweet potato or sliced carrots. I thicken the sauce with cornflour, as yes it is too thin, then serve with lashings of creamy mash....yum.

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• Kelly

  07 January 2012

  Kelly rated and commented on this recipe

  

  After reading some reviews I was unsure if this would be nice. However I found it easy, full of aromatic flavour and enough warmth to enhance the spices. I did thicken just a little and added chick peas, just because I like them and served with farro grain. Really enjoyed it and will freeze a portion which I guess will taste even nicer. I thought the lightly crushed spices was perfect and for a tagine it was not too sweet as no dried fruits in recipe. I would make this for guests. :)

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• samjlynch

  08 March 2012

  samjlynch rated and commented on this recipe

  

  Beautiful! I took note of the previous comments and took the skin off the chicken, omitted the honey, cooked for an extra ten minutes to break down the butternut squash a bit more and used 200ml of the stock from the casserole part way through instead of water for my cous cous... Was really yummy, will definitely be making again!

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http://www.bbcgoodfood.com/recipes/1091641/

http://www.bbcgoodfood.com/recipes/1091641/

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Ingredients

• 2 large chicken breasts , skin on
• 4 chicken thighs , bone in and skin on
• 2.0 tbsp olive oil
• 200.0g shallots , peeled
• 2 garlic cloves , sliced
• 4cm piece ginger , grated
• 1.0 tsp cumin seeds , lightly crushed
• 1.0 tsp coriander seeds , lightly crushed
• 2 small cinnamon sticks
• large pinch saffron threads
• 1.0 tsp ground ginger
• pinch crushed dried chilli
• 375.0g peeled butternut squash , cut into chunks
• 500.0ml chicken stock
• 1 rounded tbsp clear honey
• 2.0 tbsp roughly chopped coriander

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 1 hr 25 mins

Ingredients

• 2 large chicken breasts , skin on
• 4 chicken thighs , bone in and skin on
• 2.0 tbsp olive oil
• 200.0g shallots , peeled
• 2 garlic cloves , sliced
• 4cm piece ginger , grated
• 1.0 tsp cumin seeds , lightly crushed
• 1.0 tsp coriander seeds , lightly crushed
• 2 small cinnamon sticks
• large pinch saffron threads
• 1.0 tsp ground ginger
• pinch crushed dried chilli
• 375.0g peeled butternut squash , cut into chunks
• 500.0ml chicken stock
• 1 rounded tbsp clear honey
• 2.0 tbsp roughly chopped coriander

PER SERVING

630 kcalories, protein 58.0g, carbohydrate 16.0g, fat 38.0 g, saturated fat 10.0g, fibre 3.0g, sugar 10.0g, salt 0.86 g

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