Best Chicken Tagine
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!
- Ready In:
- 1hr 10mins
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 3 large garlic cloves, finely diced
- 1 tablespoon chopped gingerroot
- 1 1⁄2 tablespoons paprika
- 1 teaspoon turmeric
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper (to taste)
- 1⁄8 teaspoon ground cinnamon
- 2 cups water or 2 cups chicken stock
- 300 g chickpeas (or fresh)
- 425 g diced tomatoes
- 1 tablespoon coriander root (finely chopped)
- 1⁄2 cup honey
- 4 skinless chicken thighs or 6 -8 skinless chicken drumsticks
- 1 teaspoon sesame seeds
- 1 tablespoon coriander leaves (to garnish)
- 1 cup couscous
- 2 teaspoons chicken stock powder
- 2 tablespoons toasted almonds
- Heat oil in heavy large pot over medium heat.
- Brown chicken and remove.
- Add onion, garlic, and ginger to the pot. Cover and cook until onion is tender, stirring often, about 5 minutes.
- Add paprika, turmeric, ground coriander, ground cumin, cayenne pepper and cinnamon and stir 1 minute to lightly 'toast' the spices.
- Stir in 2 cups water, chickpeas, tomatoes with juices, honey and coriander roots. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
- Sprinkle chicken with salt and pepper; add to pot. Cover and simmer for about 50 minutes - or until the chicken is cooked and tender.
- Add more water to cover the chicken if liquid has evaporated.
- 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.
- If using drumsticks, remove the drumsticks and strip the meat from the bones. Return the meat back to the mixture and mix through.
- Stir sesame seeds through.
- Serve on a bed of cous cous, garnished with coriander leaves.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
i'm going to cook this tonight for a special dinner with family - instead of cooking this in this on the stove top, would it be ok to bake in the tagine in the oven?, and if so, would you do all the browning on the cooktop first, followed by baking - what temp & time would be needed for this? thanks in advance
As a chef, it's always satisfying to try a new recipe and have a successful result. I omitted the cayenne pepper for the first attempt, and in truth there are so many different levels of spicy flavours I personally find it unnecessary. Individual taste of course. I tried the results on a Moroccan waiter and my classically trained head chef. Both were very impressed, but the waiter told the head chef that the plate of food in front of him was not excellent but actually perfect, and I've become tired of demands for more. The head chef told me privately he's made many attempts to create a good chicken tagine, has never come close to this recipe, and he wanted his own copy of it, duly delivered. A first class recipe for anyone and it works well with lamb. Very highly recommended.