Name: North African chicken tagine
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 large chicken breasts skin on; 4 chicken thighs bone in and skin on; 2 tbsp olive oil; 200g shallots peeled; 2 garlic cloves sliced; 4cm piece ginger grated; 1 tsp cumin seeds lightly crushed; 1 tsp coriander seeds lightly crushed; 2 small cinnamon sticks; large pinch saffron threads; 1 tsp ground ginger; pinch crushed dried chilli; 375g peeled butternut squash cut into chunks; 500ml chicken stock; 1 rounded tbsp clear honey; 2 tbsp roughly chopped coriander

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North African chicken tagine

North African chicken tagine

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 25 mins

A star rating of 4 out of 5.40 ratingsRate

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This easy and freezable chicken tagine is sure to be a family favourite. It's rich, full of depth of flavour and ideal for feeding a hungry crowd

Freezable

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One-pan spicy rice

A star rating of 4.7 out of 5.137 ratings

Ingredients

Nutrition

Units:

MetricUS

2 large chicken breasts

skin on
4 chicken thighs

bone in and skin on
2 tbsp olive oil
200g shallots

peeled
2 garlic cloves

sliced
4cm piece ginger

grated
1 tsp cumin seeds

lightly crushed
1 tsp coriander seeds

lightly crushed
2 small cinnamon sticks
large pinch saffron

threads
1 tsp ground ginger
pinch crushed dried chilli
375g peeled butternut squash

cut into chunks
500ml chicken stock
1 rounded tbsp clear honey
2 tbsp roughly chopped coriander

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Nutrition: per serving

kcal630
fat38g
saturates10g
carbs16g
sugars10g
fibre3g
protein58g
salt0.86g

low

Method

step 1

Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over – you can do it in batches. Remove from the pan and set aside.
step 2

Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
step 3

Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.

Recipe from Good Food magazine, February 2011

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A star rating of 4 out of 5.40 ratings

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