Easy Chicken Tagine




495 per portion


1 medium onion peeled and thinly sliced

3 boneless skinless chicken thighs

11/2 tsp ground cumin

11/2 tsp ground coriander

1/4 tsp ground cinnamon

1 red pepper cut into chunks

1x400g can of chopped tomatoes

1x210g can of chickpeas drained

4 dried apricots roughly chopped

1 chicken stock cube

handful of fresh coriander


How To

Preheat the oven to 200C/ fan 180C/ gas 6.

Heat a medium size pan with some spray oil. Add the onion and chicken and fry for 6-8 minutes, or until the onion is slightly browned.

Add the spices and cook for a few more seconds.

Add the peppers, tomatoes, chickpeas, apricots and crumbled stock. Pour in 250ml water, season with sea salt and plenty of ground black pepper and bring to a simmer.

Cover with a lid and cook in the oven for 45 minutes or until the chicken is tender and the sauce has thickened

Sprinkle it with coriander or parsley to serve.

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