Name: Easy chicken & chickpea tagine
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Moroccan
Ingredients: 800g skinless boneless chicken thighs cut into large chunks; 1 tbsp harissa; 1 tbsp vegetable oil; 1 large onion finely sliced; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp ground turmeric; 500ml chicken stock; 400g can chopped tomatoes; 100g raisins; 400g can chickpeas drained and rinsed; 250g couscous to serve; small handful mint leaves only, to serve

Home
Recipes
Easy chicken & chickpea tagine

Easy chicken & chickpea tagine

Chelsie Collins

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 1 hr and 15 mins

plus chilling

A star rating of 4.8 out of 5.71 ratingsRate

loading...

Making a mouthwatering Moroccan-inspired meal doesn't have to be difficult - this no-fuss one-pot dinner is full of flavour

Freezable

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Buttery couscous

A star rating of 4 out of 5.8 ratings

Harissa sweet potato wedges

A star rating of 4.3 out of 5.19 ratings

Lentil & red pepper salad

A star rating of 3.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

800g skinless boneless chicken thighs

cut into large chunks
1 tbsp harissa
1 tbsp vegetable oil
1 large onion

finely sliced
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground turmeric
500ml chicken stock
400g can chopped tomatoes
100g raisins
400g can chickpeas

drained and rinsed
250g couscous

to serve
small handful mint

leaves only, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal456
fat11g

low
saturates2g
carbs34g
sugars23g
fibre7g
protein52g
salt1.3g

Method

step 1

Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins.
step 2

Heat the oil in a large flameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
step 3

Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
step 4

Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.

Recipe from Good Food magazine, March 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.71 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now