Chicken Tagine from North Africa





20 min


1 hr


Like 24


  • 2 ‏Large chicken breasts, skin on
  • 4 ‏Chicken thighs, bone in and skin on
  • 2 tbsp ‏Olive oil
  • 200 grams ‏Shallots, peeled
  • 2 ‏Garlic cloves, sliced
  • 4 cm piece ‏Ginger, grated
  • 1 tsp ‏Cumin seeds, lightly crushed
  • 1 tsp ‏Coriander seeds, lightly crushed
  • 2 ‏Small cinnamon sticks
  • 1 large pinch ‏Saffron threads
  • 1 tsp ‏Ground ginger
  • 1 pinch ‏Crushed dried chilli
  • 375 grams ‏Peeled butternut squash, cut into chunks
  • 500 ml ‏Chicken stock
  • 1 rounded tbsp ‏Clear honey
  • 2 tbsp ‏Roughly chopped coriander
  1. Preheat the oven to 180°C.
  2. Halve the chicken breasts and season well. Place the chicken skin side down in an ovenproof dish and brown all over. Take out from the oven and leave aside.
  3. Reduce heat and cook the shallots until soft and tender. Mix in the garlic and ginger and leave for 30 seconds.
  4. Add the spices and cook for a few more minutes. Toss in the butternut squash and combine well.
  5. Place the chicken skin side up on top of the ingredients. Pour the stock and the honey over the ingredients and allow to simmer for a while.
  6. Place in the oven and bake for 40 minutes until cooked. Garnish with coriander. It is great to be served with couscous and a bowl of harissa.
  7. Enjoy!

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