Easy chicken tagine

Easy chicken tagine

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(122 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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eileend
8th Nov, 2011
5.05
Delicious- i couldnt find tumeric in shop so i used paprika instead I also added potatoes and sweetcorn at very end, filling meal.
sallymadison
14th Oct, 2011
5.05
This is a great crowd pleaser, made it for entertaining with adults and with the kids. I added cinnamon and cumin which added to the flavour. I make it with half chicken breast and half thigh. Served with lemon couscous and a bowl of salad makes for easy entertaining.
uliana
30th Aug, 2011
5.05
Very good recipe! Easy, healthy, lots of flavour! Added some cumin and some garlic. Served with brown rice. Will definitely make it again!
1william
17th Aug, 2011
4.05
I read others comments and used chicken breasts, added stock not water and also cumin. It looked better than it tasted. It was OK but won't make it again. Husband not keen either.
anitashah3
21st Jun, 2011
My husband loved this and i found it really easy to make.
ellybob
11th Jun, 2011
3.05
I added loads more ginger, 3 cloves of garlic, garam masala, cumin and cinnamon and more honey than the recipe stated. Also added sugar snap peas and a bit of cornflour. Was very yummy but nothing spectacular!
nikkidowns
2nd Jun, 2011
3.05
Good to use as a base but to add a bit more flavour (and use up what I had the fridge!) I used passata instead of water, and added cumin, butternut squash and dried apricots. Really nice, although I think it would have lacked flavour without the extra additions.
mestsank
25th May, 2011
5.05
This recipe is beautiful! I've made it so many times and it's one of mine and my boyfriend's favourites. I've also tweaked the recipe a bit - I find that adding some cumin and chicken stock rather than water (also a little more than specified in the recipe for more of that delicious sauce) really makes it lovely. Also I add some La Kama spice mix which makes it so authentic, and it's not so hard to find these days either. Yum!
edwardwp
25th Mar, 2011
I added a handful of Pitted dates. Not as sweet as Raisins considering honey is already in the dish. I Also added 150 ml of my home made chicken stock, 1/2 tsp cinnamon and 1 tsp cumin to make the dish more Moroccan. This recipe is divine and so easy. After I browned the chicken in frying pan I transferred the lot to my Emile Henry Tagine for the simmering and served it in the tagine at the table. My guests were impressed.
mollymango's picture
mollymango
11th Mar, 2011
4.05
I added lots of extra spices, a red pepper and ground almonds and it was beautifully tender and had lots of subtle flavours. It went down a treat with my boyfriends family, who were all unenthusiastic at the idea of chicken tagine. They've all now changed their mind :D

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