Saturday, 13 December 2014

One pot chicken tagine

I love tagine, and seeing as I have already made one with lamb which was delicious (http://www.nosaibasfood.com/2013/11/lamb-tagine.html), I thought why not make something similar. I was looking for a filling yet healthy-ish meal...I think this did just the trick :)
My sister bought me a tagine, which I could have used to make this, but I wanted to make it in a pot to make it easy for anyone to make, even without the tagine.



  • Skill level: Easy
  • Serves: 5-6 people
  • Prep time: 30 mins
  • Cooking time: 40 mins

What you will need:

2 tbsp olive oil
6 chicken legs, halved
1 onion, peeled and chopped
4 garlic cloves, peeled and sliced
2 inch ginger, peeled and minced
1 tsp cumin
1 tsp coriander powder
1 tsp ginger powder
2 cinnamon sticks
1 small butternut squash, peeled and cut into bitesize pieces
10 small carrots, peeled and either kept whole or halved
700ml boiling water 
1 chicken stock
1 x 400g can of chickpeas
1 tsp salt
2 tbsp honey
handful of dried apricots
handful of dried prunes

How to make:

1) Heat the olive oil in a large pot, then place the chicken legs skin down and cook over medium/high heat until browned either side. Remove and set aside

2) Add the onions, and cook for a few minutes until lightly golden, then add the garlic and ginger for 30 seconds

3) Add the cumin, ginger, cinnamon and mix for a minute or so

4) Add the butternut squash and carrots and mix well

5) Mix the boiling water and chicken stock, then pour inside the pot. Add the chickpeas, salt, honey, apricots and prunes. Taste and adjust salt or honey, arrange the chickens neatly over the top of the vegetables with skin side upwards, bring to the boil over medium/high heat. Cover and leave for 30 mins. Remove lid and continue boiling on high heat to thicken up the liquid. Taste before serving





I served with couscous, mashAllah so delicious and filling. This is definitely something I recommend you try, as it is both easy to make and yummy! Enjoy :)


No comments:

Post a Comment