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Chicken and Vegetable Tagine

By popular demand here is my chicken and vegetable tagine. Use a tagine if you have one. Mine was in the cupboard for years before I got it out a few weeks ago and discovered the wonderful world of cooking in it! If you don’t have one an oven proof lidded saucepan will suffice.

What You Need

1 kg bone in chicken thighs
2 courgettes (cut lengthways and quartered)
2 carrots (cut as above)
1 red onion (thickly sliced)
4 large garlic cloves (crushed)
400g tin crushed tomatoes
400g tin chickpeas (drained)
1 tsp ras al hanout
1 tablespoon harissa (I like Belazu rose harissa)
1 tsp ground coriander
1 tsp ground cumin
1 cinnamon stick
300 ml chicken stock
2 tablespoonfuls plain flour
Salt and pepper
Olive oil


How To Make It

Preheat oven to 180 degrees centigrade
Gas mark 4. 350 degree Fahrenheit
1. Dust the chicken pieces with seasoned flour
2. Gently heat the oil in the tagine base. When hot add the chicken pieces and brown. This should be done in batches. Set the chicken aside
3. Add onions, garlic to the tagine base and fry gently until soft
4. Add tomatoes, ras al hanout, ground coriander, cumin, cinnamon and harissa. Fry and stir for 3 minutes
5. Add courgettes and carrots. Stir until coated in the tomato mixture
6. Add the browned chicken pieces to the tagine and stir
7. Add the chickpeas and stock. Stir and cover with the tagine lid
8. Place the covered tagine in the oven and bake for 90 minutes
9. Garnish with chopped fresh mint and flat leaf parsley and serve with cous cous