North African chicken tagine

North African chicken tagine

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(19 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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Twinklebum99
9th Jul, 2013
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
22nd Feb, 2013
Excellent appreciated by all cooked it for a group of ten jeaN
sammymai
15th Feb, 2013
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
1st Jan, 2013
2.05
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
AVPGrowYourOwn
7th Aug, 2013
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
20th Oct, 2012
5.05
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
MFJB
6th Jul, 2012
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
29th Jun, 2012
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
18th Jun, 2012
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
8th Mar, 2012
4.05
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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