North African chicken tagine

North African chicken tagine

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(17 ratings)

Prep: 15 mins Cook: 1 hr, 25 mins

Easy

Serves 4
Easy and freezable, this chicken tagine will be a family favourite in no time

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal630
  • fat38g
  • saturates10g
  • carbs16g
  • sugars10g
  • fibre3g
  • protein58g
  • salt0.86g
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Ingredients

  • 2 large chicken breasts, skin on
  • 4 chicken thigh, bone in and skin on
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g shallots, peeled

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic clove, sliced
  • 4cm piece ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp cumin seeds, lightly crushed
  • 1 tsp coriander seeds, lightly crushed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 small cinnamon sticks
  • large pinch saffron threads

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 tsp ground ginger
  • pinch crushed dried chilli

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 375g peeled butternut squash, cut into chunks
  • 500ml chicken stock
  • 1 rounded tbsp clear honey
  • 2 tbsp roughly chopped coriander

Method

  1. Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over – you can do it in batches. Remove from the pan and set aside.

  2. Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.

  3. Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.

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Comments, questions and tips

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Comments (30)

kbw's picture
5

Really liked this recipe. I changed the chicken into skinless breasts to keep the fat low and cooked in a slow cooker after browning the chicken in a flour and turmeric coating to help thicken the sauce slightly. I did use the saffron but after eating I think I will leave it out next time. Not a flavour I'm keen on. I also added some ras-el hanout and some apricots.

vrog's picture

Good flavours. The couscous absorbed quite a bit of the liquid (as others have said.)
Forgot to buy honey so used black treacle - delicious!

quite_a_geek's picture
5

It was beautiful even though I did not add any saffron or a pinch dried chilly (whatever that is).

I should have added some salt (totally ignored the "season the chicken" bit) but still yum yum yum.

quite_a_geek's picture
5

This was sooo yummy...!

lyndsayhenders1's picture

Love this recipe. I add mushrooms and carrots. Also can't afford saffron so use turmeric instead! 5/5

LauraTerry's picture

Made this warming one-pot for dinner and received rave reviews. I added 3 cloves, 2 tsp turmeric, chopped dried apricots and a handful of raisins to make it a bit more authentic. Didn't have a butternut squash, so I used a sweet potato which was great and bulked it up with chunks of carrot. Served it over aromatic couscous with almonds. The couscous absorbs some of the liquid in the sauce. YUM! Will make it again.

AVPGrowYourOwn's picture

I've made this several times now one of which was for a dinner party. It was a hit! But I made some changes due to the comments of being too watery. We use 300ml of chicken stock and 100ml of double cream instead of 500ml of chicken stock. It makes a huge difference! This way there isn't so much liquid as the chicken releases water anyway. It stops the skins going gluppy because it can sit out of the sauce and the meat can be poached from the bottom in the sauce. Delicious!

oliviae's picture

Made this in my slow cooker and used all the ingredients as listed above. Really nice flavours but the sauce is very runny. Next time I make it I will add something to thicken it up (maybe some cornflour). But it's a big thumbs up from me.

surreysue's picture

This is a great recipe. I made it in advance (to reheat once our friends arrived) and used only chicken thighs; I also added some dried apricots and served it with rice and crusty bread to mop up the delicious sauce. I will definitely be making it again.

lurvlyloz's picture

really enjoyed this reciepe. spicy and tasty. served with cous cous butm ight try with mash next time as was very juicey. used left over roast chicken and added carrots and peas

hornets's picture

Excellent appreciated by all cooked it for a group of ten jeaN

sammymai's picture

Made this tonight and it was yummy! I used to live with a Moroccan family who made amazing food and I have to say that the sauce should be thin but full of flavour as would normally be served with let's of couscous in one big bowl and eaten with torn crusty bread for everyone to dig in at the same time. If you find there to be too much sauce use it instead of water for your couscous, much tastier!

annmleon's picture
2

Made double quantities of this last night to take round to friends for New Year's Eve and it didn't work out well at all for me though I do make tajines all the time. I used sweet potato which melted into mush on re-heating and the breast meat was tough and chewy while the thighs and other chicken pieces stayed tender... the sauce was totally lacking in flavour so would need to be heavier handed with the spices too next time round.

AVPGrowYourOwn's picture

Hiya I find this recipe works best with using thighs as it's a much tender meat and doesnt dry out like the breast does. Potatoes wouldn't work for this recipe as they'd just break down stick to some kind of squash even if you don't like butternut as its fibrous structure will survive being cooked in the sauce. Keep doing taste checks so you can season as you cook. :)

michellesmith9's picture
5

We absolutely loved this, scored 9/10 with the family. Made a few adjustments to take into account cupboard limitations and earlier comments.
Used cumin, coriander and cinnamon powder and added dried coriander earlier. Added a tablespoon of flour to the butternut squash and cooked off before adding the stock and chicken to thicken the sauce a little.
Made sure I cooked with the lid off, lowered the temperature by 10c and cooked for an hour which gave a nice crisp skin. Served with couscous with red onion and red pepper. Highly recommended.

MFJB's picture

Try coating the meat in flour and seasoning and pan frying just to seal the meat. this also makes the sauce thicker. And add a touch of turmeric for added colour.

beckyvod's picture

Never written a comment before although I use this site a lot. Felt I had to as so many people are changing it to skinless chicken. I did as the recipe said and it was lovely. My husband said the crispy skin was the best bit !
I did use a proper tagine so this may have helped as the chicken just sat on top of the squash and shallots and served on a bed of cous-cous(this helped soak up the lovely juices). It was a really nice dish that I would definitely do again.

clarkiano's picture

If you find sauce is too thin try stirring in a tbl spoon of low fat creme fraiche, or to the required consistency, at the end of cooking. Turns a watery gravy into a sauce.

samjlynch's picture
4

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!

kelly46's picture
5

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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Questions (2)

Sadams80's picture

In the recipe North African chicken tagine it says to cut chicken breast in half is that sliced through ?

quite_a_geek's picture
5

I cut them longitudinally in half (two long strips) yum yum yum

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