By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
This warming chicken tagine recipe is full of sweet, tangy and fragrant ingredients, with mellow spices lending a heady, aromatic flavour. A delicious midweek meal that can be made from various store cupboard ingredients.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Heat a splash of oil in a heavy bottomed pan or tagine and add the onion, garlic, ras el hanout and cinnamon stick
2
Once the onions are soft but not coloured, stir in the harissa paste and cook for one minute. Add the diced chicken thighs and cook until browned on all sides
3
Quarter the preserved lemons and scrape out the flesh. Discard half of the flesh, then finely slice the peel
4
Once the chicken looks sealed on all sides, add the preserved lemon peel and flesh, tinned tomatoes, chickpeas, olives and apricots and simmer for 30â40 minutes. Add a little vegetable stock or water if it starts to dry out
5
Meanwhile, make the couscous. Heat your chicken stock until hot but not boiling and place the couscous in a separate bowl. Pour over the hot stock, cover with a lid and leave for 10 minutes
6
Chop the coriander and mint and fold it through the couscous along with the pomegranate seeds. Use a fork to fluff up the couscous
7
Toast the flaked almonds in a hot dry pan until lightly golden
8
Check the chicken is cooked through by piercing with a knife or skewer, if it comes out very hot it is ready to serve. Season with salt and pepper
9
Serve the tagine with the herby couscous and garnish with fresh coriander, parsley and toasted almonds
Pollyanna is a recipe developer at Great British Chefs and one-half of creative supper club Pickled Plates.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Chicken tagine
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?