Easy chicken tagine

Easy chicken tagine

  • 1
  • 2
  • 3
  • 4
  • 5
(114 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
304
protein
39g
carbs
14g
fat
11g
saturates
3g
fibre
3g
sugar
12g
salt
0.48g

Ingredients

  • 2 tbsp olive oil
  • 8 skinless boneless chicken thighs, halved if large
  • 1 onion, chopped
  • 2 tsp grated fresh root ginger
  • pinch saffron or tumeric
  • 1 tbsp honey
  • 400g carrots, cut into sticks
  • small bunch parsley, roughly chopped
  • lemon wedges, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
  2. Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.

Recipe from Good Food magazine, April 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
dhoohar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The original recipe would probably not be rated very high, but I have rated this receipe on the changes suggested. I used the veg stock in place of water, also added cinnamon, cumin, garam masala and a few drops of tabasco and raisins. Added some lemon juice and stirred in some creme freche and chopped corriander at the end. Served with cous-cous with lemon juice & corriander. The family loved it.

rueben's picture

used chicken and veg stock cube,cinnamon,cumin.a pinch of cayenne pepper gives it more taste to the sauce.

nataliadale's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I followed the advice of adding ground cumin and coriander and thought this was a lovely, simple midweek meal.

embles's picture

Lovely. I added some of the suggested ingredients: garlic, stock, sultanas, garam masala. Only about 280 cals per serving.

callingpiper's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i added garlic, chilli and cumin, was delicious, a subtle taste, but a great mix. would definatly make again.

vicki_jones109's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe and cook it alot but served with rice rather than couscous due to a gluten free diet.

elleme's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found it tasty as it was first time around, but my husband thought it was bland. So the next time I added cinnamon, cumin, paprika and some chilli flakes, and it was perfect that way.

cookie01's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked this as a quick tea after spending all day gardening and the kids ate it without moaning which is not to be sniffed at. Have to say not very exciting...probably why the kids ate it. I used chicken stock rather than water and added morrocan spices and only used half a tablespoon of honey and it was still pretty sweet. Would cook again but it needs a bit more umph....so I'll be adding lots of spices and other veg, and maybe some chickpeas or beans.

1william's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this recently. Added chicken stock instead of water and added cumin as suggested. Served with cous cous.

karima's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i added little cumin and harissa and little mint

coen83's picture
  • 1
  • 2
  • 3
  • 4
  • 5

not bad, will make again but it won't become a weekly staple in my house

grandmatoone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe and it was so easy to make. I added a few more spices and chicken stock instead of water. It was absolutely delicious! Served with cous cous.

debcoll81's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very nice. We added cumin, mixed spice and garlic.

cmeredew's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very disappointing - somewhat bland.

greenlung's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have made this before as per the recipe and whilst ok nobody really thought wow. Second time round I took on points about cinammon and cumin, also put in turnip, and everybody loved it. Cooked in oven for 2.5 hours. Great recipe when you make those changes re spices.

thompc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked this as an easy after work dish when I had friends coming round. Went down very well although I did add a little cayene pepper as it was slightly bland for my taste.

dawnmaria's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I put some more ginger and thickened the sauce with some cornflour and it was lovely.

weeble's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I will make this again. I added half a teaspoon of cumin & cinnamon, as advised by previous reviewers, along with some garlic.

adrianb66's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Did this for two of us, so I halved the amount of chicken and carrots, added cumin as suggested above, used 150ml chicken stock as opposed to just water. The carrots were deliciously sweet, and we really enjoyed the sauce. Chicken's just chicken, of course, and it sounds like I went to some effort just to make some tasty carrots, but this made a lovely Sunday lunch with new potatoes and peas. Recommended, with the tweaks suggested by fellow users.

mandykeen2006's picture

This is so tasty and just the same as what we had at a morrocan restaurant the other day. Did it exactly to the books but used chicken thighs with bones, which made the soup/gravy a whole lot more flavoursome. Very easy to make too, which is a bonus!

Pages

Questions

Tips