This delicious chicken tagine combines juicy chicken thighs with vegetables, chickpeas and olives to create a flavour-packed one pot dish that is not only a delicious family dinner, but one that is wonderful to share with friends.
Chickpeas help make the chicken go further, and they soak up the delicious Moroccan flavours of the dish.
We like to serve this Moroccan inspired chicken dish with gluten-free couscous - if you can find it - or cooked rice or quinoa.
If your family aren't a fan of olives, finely chop 50g dried apricots instead.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 500 g chicken thighs
- 2 small red onions finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 teaspoons ground cumin
- 1 teaspoon paprika (sweet paprika, not smoked paprika)
- 1 teaspoon ground turmeric
- 1 green pepper / capscicum diced
- 3 carrots peeled and sliced
- 360 ml water
- 1 lemon zested
- 400 g tinned chickpeas drained and rinsed
- 60 g green olives optional
- salt
- ½ lemon juiced
To serve
- Cooked rice or maize couscous
- Fresh coriander or parsley
- 20 g flaked almonds toasted
Method
- Heat the olive oil in a large deep skillet / heavy based pan (one that has a lid) over a high heat.
- Add the chicken thighs and cook for around 6-7 minutes on one side, then turn and cook 2-3 minutes on the other side, until golden. Remove to a plate and set aside. The chicken won’t be fully cooked at this stage.
- In the same pan, lower the heat and add the onion and cook for 5 minutes, until starting to soften. Add a splash of water if the onion starts sticking to the pan.
- Add the garlic and cook 1 minute, then add the ground cinnamon, ground ginger, ground cumin, paprika and turmeric and cook 30 seconds, until fragrant.
- Add the green pepper / capsicum, carrots, water, and a pinch of salt. Return the chicken to the pan and simmer, covered for 25-30 minutes until the chicken is cooked.
- 10 minutes before the end, stir through the chickpeas and olives.
- Just before serving, stir through the lemon juice and check for seasoning.
- Garnish with the almonds and coriander or parsley.
- Serve with rice of gluten-free couscous made from maize.
- Store any leftovers in the fridge for up to 3 days, or freeze.
Notes
Substitutes
If you don't want to use olives, substitute with 50g dried apricots, roughly chopped.
Â
Storage
Fridge: Store any leftover tagine in a covered container in the fridge for up to 3 days.
Freezer: Freeze the tagine up to 3 months.
Nutrition
Calories 589kcal | Carbohydrates 46g | Protein 33g | Fat 32g | Saturated Fat 7g | Polyunsaturated Fat 7g | Monounsaturated Fat 15g | Trans Fat 0.1g | Cholesterol 123mg | Sodium 380mg | Potassium 977mg | Fiber 13g | Sugar 11g | Vitamin A 8207IU | Vitamin C 54mg | Calcium 143mg | Iron 6mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 500 g chicken thighs
- 2 small red onions finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 teaspoons ground cumin
- 1 teaspoon paprika (sweet paprika, not smoked paprika)
- 1 teaspoon ground turmeric
- 1 green pepper / capscicum diced
- 3 carrots peeled and sliced
- 1½ c water
- 1 lemon zested
- 400 g tinned chickpeas drained and rinsed
- ½ c green olives optional
- salt
- ½ lemon juiced
To serve
- Cooked rice or maize couscous
- Fresh coriander or parsley
- ¼ c flaked almonds toasted
Method
- Heat the olive oil in a large deep skillet / heavy based pan (one that has a lid) over a high heat.
- Add the chicken thighs and cook for around 6-7 minutes on one side, then turn and cook 2-3 minutes on the other side, until golden. Remove to a plate and set aside. The chicken won’t be fully cooked at this stage.
- In the same pan, lower the heat and add the onion and cook for 5 minutes, until starting to soften. Add a splash of water if the onion starts sticking to the pan.
- Add the garlic and cook 1 minute, then add the ground cinnamon, ground ginger, ground cumin, paprika and turmeric and cook 30 seconds, until fragrant.
- Add the green pepper / capsicum, carrots, water, and a pinch of salt. Return the chicken to the pan and simmer, covered for 25-30 minutes until the chicken is cooked.
- 10 minutes before the end, stir through the chickpeas and olives.
- Just before serving, stir through the lemon juice and check for seasoning.
- Garnish with the almonds and coriander or parsley.
- Serve with rice of gluten-free couscous made from maize.
- Store any leftovers in the fridge for up to 3 days, or freeze.
Notes
Substitutes
If you don't want to use olives, substitute with 50g dried apricots, roughly chopped.
Â
Storage
Fridge: Store any leftover tagine in a covered container in the fridge for up to 3 days.
Freezer: Freeze the tagine up to 3 months.
Nutrition
Calories 602kcal | Carbohydrates 47g | Protein 33g | Fat 33g | Saturated Fat 7g | Polyunsaturated Fat 7g | Monounsaturated Fat 16g | Trans Fat 0.1g | Cholesterol 123mg | Sodium 409mg | Potassium 990mg | Fiber 14g | Sugar 12g | Vitamin A 8215IU | Vitamin C 54mg | Calcium 149mg | Iron 6mg
Leave a Reply