Easy chicken tagine

Easy chicken tagine

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(121 ratings)

Prep: 10 mins Cook: 40 mins

Easy

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

  • Healthy

Nutrition: per serving

  • kcal304
  • fat11g
  • saturates3g
  • carbs14g
  • sugars12g
  • fibre3g
  • protein39g
  • salt0.48g
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Ingredients

  • 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…

  • 8 skinless boneless chicken thighs, halved if large
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp grated fresh root ginger
  • pinch saffron or tumeric
    Saffron

    Saffron

    sah-fron

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

  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 400g carrot, cut into sticks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • small bunch parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments, questions and tips

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alibridger
22nd Jun, 2013
Have just made this for dinner and wasn't very impressed. The recipie struck me as a bit simply and the ingredients it asks for means it is very bland. I ended up adding chicken stock, tomato purée and Harissa to give it some flavour.
mindymoo62
25th Apr, 2013
4.05
I made this for supper tonight. After reading a few comments I added chicken stock instead of water to give it a good flavour.also plenty of black pepper and a little salt. I also added the saffron, which was lovely and used less honey than stated. I did not have any parsley so I chopped some fresh coriander and threw that in, along with a squeeze of lime. Overall lovely flavour. I popped mine in the oven. Very easy to make and tasty. Would make again sooo easy. Yum yum!
fizzh89
11th Mar, 2013
Did this for the first time last week, then again when mum and dad came over for Mothering Sunday, it went down really well both times. Quick and easy to prepare, the chicken is really tender. I think when I do it again, I'll use a bit more turmeric, ' a pinch' is a bit of a vague quantity! I can see this being a firm favourite, not only for taste but also ease of preparation.
sarahl386
3rd Mar, 2013
3.05
Very bland and thought the sauce was quite watery. Won't be making again.
pratyusha1999
10th Feb, 2013
1.05
One of the worst Morrocan dishes I have ever tasted, doesnt even feel like I am tasting Morrocan, more like a tasteless, lacking spices dish.
nellshakey
7th Feb, 2013
4.05
Tried this whilst entertaining one night and it was great, everything was sooo well cooked! Didn't have fresh parsley but still great, first time cooking with a proper tagine! Well recommended!
alexandrareah
16th Jan, 2013
I have followed the recipe and find this horrible, really really sweet.
joshstokes1
15th Nov, 2012
5.05
LUSH. Really hearty, dead easy to make, made a brilliant leftover lunch the next day too! Used 150ml of Veg Stock rather than water, and 2tbl spoons of tomato puree just to thicken the sauce up a little.
bowdenei
10th Oct, 2012
5.05
At first I was disappointed with the recipe considering it was under the 80 best ever recipes.... Then I added coriander instead of parsley (as that was what I had). I squeezed in some lemon juice as someone had suggested and all of a sudden it lifted all the flavours!!! I did add a pinch of both turmeric and saffron and also made alongside it a quorn version for my veggie daughter. I served it with brown basmatic mixed with a little wild rice.
snicka
1st Aug, 2012
2.05
Agree with kipperelli it was lacking flavour even after adding stock to the recipe. It was ok but I won't make it again.

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