Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This was inspired by a fantatstic chicken tagine from Melbourne's Meccah Bah. It has a lovely balance of spice and sweetness. I've customised it from other tagine receipes I've found - and I think this produces the best result. Modest .. maybe.. try for yourself!

Ingredients Nutrition


  1. Heat oil in heavy large pot over medium heat.
  2. Brown chicken and remove.
  3. Add onion, garlic, and ginger to the pot. Cover and cook until onion is tender, stirring often, about 5 minutes.
  4. Add paprika, turmeric, ground coriander, ground cumin, cayenne pepper and cinnamon and stir 1 minute to lightly 'toast' the spices.
  5. Stir in 2 cups water, chickpeas, tomatoes with juices, honey and coriander roots. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  6. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer for about 50 minutes - or until the chicken is cooked and tender.
  7. Add more water to cover the chicken if liquid has evaporated.
  8. When the chicken is almost ready, begin to prepare the cous-cous as per packet instructions. Add the chicken stock powder to the cous cous. When the cous cous has absorbed the liquid, add the almonds and stir through.
  9. If using drumsticks, remove the drumsticks and strip the meat from the bones. Return the meat back to the mixture and mix through.
  10. Stir sesame seeds through.
  11. Serve on a bed of cous cous, garnished with coriander leaves.


Most Helpful

I can tell I'm going to like this, because this house smells GREAT right now! Can't wait! Will post real review later. Well, it tasted as good as it smelled. I made it just for myself, so used just 2 thighs. Despite adjusting amounts of all ingredients, I found that there was quite a lot of liquid. To bulk it up to make two meals, I added some veggies I needed to use up: a diced sweet potato and some cauliflower florets. I considered adding dried apricots, raisins, or dates, but I'm glad I didn't, it would have been too sweet. I used ground dried red chile because I'm not a big cayenne fan, but next time I'll use the cayenne, as it would balance the sweetness with more heat. I can't attest to this being the BEST tagine, as it's my first one, but I'm looking forward to making this again to share with someone!

zeldaz51 July 06, 2010

This was a great tagine, though I added more spices to my taste. My guests loved it. One note, though: Since you are cooking with honey in the tagine, be sure you don't leave it for too long, or the honey will burn on the bottom of the pan. Thankfully I saved mine in time and all worked out well.

la2nashville March 26, 2008

I cut way back on the honey, only used two tablespoons, as I have to be careful about consuming too much sugar and it was still plenty sweet for me. I also used a piece of cinnamon stick instead of ground cinnamon, which added an extra dimension of warmth. Other than that, I followed this to the letter and the results were delicious!

tinajane76_12074049 February 02, 2014

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a