Friday Food: Chicken Tagine

This morning, I’m carrying on the January healthy food theme before a serious return to cake (watch this space!) and yummy things. As the days (and diet) have gone on, I’ve been casting about for interesting recipes that will still keep the calorie (or fat) count down and remembered another Rachel Allen recipe that is a relatively regular weekday meal in our house.

The spices in this chicken tagine make it seem interesting but there’s actually very little in there that will cause dietary offence. I make mine with chicken or turkey breast for ease but you can of course follow the recipe and make with jointed chicken. The addition of chickpeas probably wouldn’t go amiss either if you wanted to bulk it out for hungry mouths.

For the tagine:

  • 4 tbsp olive oil
  • 4 cloves garlic, crushed
  • 2 onions, chopped
  • 2 tsp grated ginger
  • 1 1/2-2 tbsp coriander seeds, crushed
  • 3 tsp cumin seeds, crushed
  • 1 1/2 tsp ground cinnamon
  • 1 tbsp tomato purée
  • 2 x 400 g canned chopped tomatoes
  • 2-3 tbsp honey
  • 1 x 2.25 kg chicken, jointed and skinned

For the couscous:

  • 500 g couscous
  • 4 tbsp olive oil
  • 1 lemon, juice only
  • 500 ml boiling chicken stock
  • 3 tbsp chopped coriander, mint or parsley
  • 2 satsumas, peeled and chopped

To serve:

  • lemon wedges
  • Greek yogurt


1. For the tagine: heat the oil in a large saucepan (wide enough to hold all the chicken pieces in a single layer). Add the garlic, onions, ginger and the spices. Season with salt and pepper and cook over a low heat with the lid on for about 10 minutes, or until the onions are soft.
2. Add the tomato paste, tinned tomatoes and honey and cook for a further 10 minutes, until the sauce is thick.
3. Add the chicken pieces to the pan and cover with the sauce. Simmer over a low heat with the lid on, stirring from time to time, for 25 minutes or until the chicken is cooked through.
4. For the couscous: put the couscous in a bowl, add the oil and lemon juice and mix well to coat the grains. Pour over the boiling stock and season with salt and pepper.
5. Cover and leave to sit in a warm place until all of the liquid has been absorbed. Use a fork to separate the grains and stir in the herbs and satsuma pieces.

Let me know how you get on as always, or tweet a picture.

Don’t forget too, we’re always looking for Friday Food submissions. If you would like to get involved and have a particular favourite recipe for whatever reason please do drop me a line at


Related Posts Plugin for WordPress, Blogger...

17 thoughts on “Friday Food: Chicken Tagine

  1. Oooh – I was looking for a receipe for Sunday night and I’ve found it! Any opinions on if it’d work just as well with cumin and coriander powder rather than crushing the seeds? I def. have the powders at home not sure if I have seeds for both. And also rice vs couscous? Have already had couscous twice this week, so don’t want to overkill on it!

    • Just on this, does anyone who owns a tagine know whether I will break mine if I put it in the oven with a crack in it?? We got it in Tunisia when we were on holiday there and it got a hairline crack in the lid on the journey home. It hasn’t come apart yet but at the moment I’ve been too afraid to use it because I don’t want to break it…..

  2. Have added this to my list to make next week as the great thing is that most of these ingredients are already in my cupboards!! Looks yum!
    Happy Weekend!
    Rachie xo

  3. I also have a tagine. Part of a series of large kitchen-related presents we were given, despite having the smallest kitchen in the world. But might give this a try at the weekend, just so I can use it for the 3rd time ever!

  4. Just wanted to add, not only is this a really easy recipe (hence it being a midweek fav in my house) but lots of you have mentioned usng a Tagine. Although I used a picture of one here, (to look pretty, obvs!) I dont actually own one. I make mine in a deep sided frying pan and it’s great so dont let that put you off!


Leave a Reply

Your email address will not be published. Required fields are marked *