moroccan chicken tagine

moroccan chicken tagine

A traditional handmade Moroccan chicken tagine with apricots, almonds, black olives, honey and spices. Stunning!

  • how to cook
  • ingredients
  • wine suggestions
  • allergens
  • reviews

  • 1. Heat a tablespoon of oil in a medium-sized frying pan.
    2. Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.
    3. Give the sachet of sauce a gentle shake and add its contents to the pan.
    Bring to the boil, simmer for 2 minutes then serve.
    Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

    Serving Suggestion

    Delicious with cous cous, rice or flatbreads.

    • Fresh chicken breast (40%)
    • Apricots (24%)
    • Fresh yoghurt (8%)
    • Honey (5%)
    • Sunflower oil
    • Black olives (3%)
    • Fresh white onion
    • Fresh coriander
    • Fresh red onion
    • Flaked almonds (1%)
    • Fresh parsley
    • Salt
    • Fresh garlic purée
    • Ground cumin
    • Ground ginger
    • Paprika
    • Fresh lemon juice
    • Cinnamon
    • Ground coriander
    • Black pepper
    • Cayenne pepper
    • Caraway seeds

  • This dish goes well with a nice cool Villa Maria Sauvignon blanc. With its crisp freshness it is a match made in heaven.

    Click here to let us know your wine suggestion.

  • This recipe contains milk and nuts. We made it in a busy working kitchen
    so it may also contain traces of sesame. WARNING: Although we do our very best to take out all the bones from the chicken and the stones from the apricots and olives, some may remain.

  • Be the first to comment on this dish.

FINE GREEN BEANS WITH ORANGE AND CHICKPEA MASH

Here’s a dish that’s fabulous with our Moroccan Chicken.

(Serves 2)

150g fine green beans
410g can chickpeas
4 tbsp olive oil
Juice and zest of ½ an orange

1. Cook the beans in boiling water for 5 to 6 mins until tender. Empty the chickpeas into a saucepan and cook over a medium heat until hot.

2. Drain the beans and return to pan with 1 tbsp olive oil and plenty of salt and finely grated orange zest. Cook gently for 1 to 2 mins.

3. Drain the chickpeas and return to the pan with the remaining oil and pinch of salt and freshly ground pepper. Roughly mash with a potato masher and serve with your freshly cooked Charlie Bigham’s Moroccan Chicken.


site:bigfish®