Prep 10 mins
Cook 30 mins
An easy chicken tagine recipe - serve with cous cous or quinoa as a side. A budget friendly meal
Moroccan Spice Blend
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper, coarse ground
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon cayenne pepper
- 2 small brown onions
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 400 g chicken thigh fillets, diced
- 800 g diced tomatoes
- 800 g chickpeas, drained and rinsed
- 200 ml chicken stock
- 1⁄2 lemon
- 1 cup water
- Finely dice the onions and sauté in a large pot with the spice mix, using the olive oil.
- When the onions and spice mix starts to give off a fragrant smell, add in the diced chicken. Fry this off for 2 minutes.
- Add the cans tomato, stock, 1 cup of water, chickpeas and the juice of half a lemon.
- Season with salt and pepper and let this simmer for 15 minutes. If it gets to thick too quickly add in more water.
This is amazing! The hardest part is to assemble and measure the spices. This was made as per recipe. The instructions were easy to follow and the flavor is wonderful. It was served with quinoa and Tunisian Summer Squash.
So I confess I thought, hmm, beans, really? And yet they really make the dish! I didnt realise I was out of chickpeas and had to use borlotti beans, but gee, what a rich and flavoursome sauce with all those spices, this meal was filling, delicious, something different for me and a real make-again, I'd love to serve this to guests! I served it with rice but it would be great with any grain. I chose to make this for the Spice It Up challenge, ZWT9, Pink Panthers, thank you Jubes!
My spouse (who has diabetes) prefers -- both for health and taste reasons -- tagines that don't have any sweetness (honey and/or dried fruits) in them. We both liked this recipe a lot. It also has the virtue of coming together very quickly; most of the work is just assembling all the spices! I made one slight modification, which was to use African Bird Pepper rather than cayenne; as it is about twice as hot as cayenne, using the same amount as called for in the recipe made for a spicer stew, but that's the way we like it! Will definitely make this again.