Chicken Tagine

Chicken Tagine

Posted 2016-05-02 by Annalisa Brownfollow
Although I’ve called this dish a Tagine, it wasn’t cooked in earthenware. I also added a significant amount of liquid whereas traditional tagines rely on steam and condensation within the tagine vessel to cook the dish.

The similarity however, does lie in the way this dish was cooked … slowly … which allowed the chicken to really soak up the spices and aromatic flavours commonly associated with North African and Moroccan food.

Cooking is after all, about creativity and improvisation.

No sign of a Tagine cooking pot in this but slow cooking the chicken preserved all the spices and aromatic flavours commonly associated with Tagines.

Preparation Time: 15 minutes
Cooking Time: 90-120 minutes
Makes: 4-6 main serves

1.5kg Chicken Breasts
Bunch Parsley
Bunch Coriander
Bunch Mint
Bunch Basil
1 Teaspoon Cumin Seeds
1 Teaspoon Fresh Ginger
1 Lemon (Zest and Juice)
Salt and Pepper to taste
1 Brown Onion
3 Tomatoes
1 Cinnamon Stick
10 Cloves
¾ Cup of Vegetable Stock
350ml Tomato Salsa

  • In a food processor add the parsley, coriander, mint, basil, cumin seeds, ginger, lemon juice and zest, salt and pepper and blend until the ingredients have reduced to form a thick paste.

  • In addition to cumin, ginger and lemon, the use of parsley, coriander, mint and basil can be used to create a thick paste to cover the chicken.

  • Rub the paste over the chicken and transfer the chicken into a tagine or baking tray with a lid.

  • Create a thick paste and rub over the chicken.

  • Dice the onion and tomatoes and spread over the chicken.

  • Using a mortar and pestle grind the cinnamon stick and cloves and spread over the chicken.

  • Cover the chicken with diced onion, tomatoes, cinnamon, cloves, tomato salsa and vegetable stock.

  • In a small mixing bowl, combine the vegetable stock and Tomato Salsa . Stir until the two liquids are thoroughly mixed then add to the chicken.

  • Pre heat your oven to 160°C. Cover the baking tray with a lid and bake for 90-120 minutes.

  • Serve the with cous cous or rice however for something a little more healthy why not serve with some Cauliflower Rice .

  • Notes
    This dish can be made the day before; leaving the tagine to rest will mature the flavours of the dish.

    Slow cook the to allow the chicken to soak up the spices and fragrant flavours.


    227649 - 2023-07-17 10:30:14


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