North African chicken tagine

North African chicken tagine

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(18 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 thighs, bone in and skin on
  • 2 tbsp olive oil
    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

    Shallot

    shal-lot

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

  • 2 garlic cloves, sliced
  • 4cm piece ginger, grated
    Ginger

    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 seeds

    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

    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
    Chillies

    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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rachelw1973
8th Mar, 2017
1.3
Found this quite bland. Even my kids thought so too. Again, very runny so used cornflour to thicken. Would suggest some harissa might pep it up.
kbw
5th Nov, 2015
5.05
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.
Honeygran
2nd Sep, 2015
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
5th Jan, 2015
5.05
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
5th Jan, 2015
5.05
This was sooo yummy...!
lyndsayhenders1
19th Nov, 2013
Love this recipe. I add mushrooms and carrots. Also can't afford saffron so use turmeric instead! 5/5
LauraTerry
19th Nov, 2013
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.
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AVPGrowYourOwn
7th Aug, 2013
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
29th Jul, 2013
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
14th Jul, 2013
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.

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Sadams80
22nd Aug, 2014
In the recipe North African chicken tagine it says to cut chicken breast in half is that sliced through ?
quite_a_geek
5th Jan, 2015
5.05
I cut them longitudinally in half (two long strips) yum yum yum
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