Bighams – delicious handmade meals for two
moroccan chicken tagine
A traditional Moroccan chicken tagine, handmade with fragrant spices, fresh herbs, apricots, almonds, black olives and honey.
- ingredients
- nutritionals
- how to cook
- a bit on the side
- reviews
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Ingredients
- 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
Allergy information
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.
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Typical values per 100g * per 1/2 Pack * Energy 551 kJ/132kcal 1654 kJ/395kcal Protein 11.2g 33.6g Carbohydrate 8.2g 24.7g (of which sugars) 7.8g 23.3g Fat 6.0g 17.9g (of which saturates) 1.1g 3.2g Fibre 1.3g 4.0g Salt 0.7g 2.2g (of which sodium) 0.29g 0.86g *Typical values as sold.
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How to cook
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.
4. 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.
Serve it with...
Plain cous cous, perhaps with some fresh herbs stirred through it, or warm flatbreads to mop up the tasty sauce. The strong flavours also work well with a cool dollop of natural or Greek yoghurt.
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FINE GREEN BEANS WITH ORANGE AND CHICKPEA MASH
(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, including the water in the tin, 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 a pinch of salt and freshly ground pepper. Roughly mash with a potato masher and serve with your freshly cooked Charlie Bigham’s Moroccan Chicken.
Something to drink?
White wines with fresh citrus flavors, like sauvignon blanc or chablis, are the perfect partners here; they cut through the spice and richness of the dish, while holding up the tartness of the lemon juice and olives.
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Reviews
Here's a taste of what people are saying about our moroccan chicken tagine.
> Click here to tell us what you think
“Just wanted to say.....your food is absolutely delicious. I rarely buy ready made suppers but really liked the look of this with its fresh and healthy ingredients-my husband and I so enjoyed it and will most definitely try other meals from your range.”
Lucy Clare
"Had a hard day of retail therapy in Cheltenham. Picked up a Moroccan Chicken Tangine in Waitrose Amazing - could not believe that a ready meal could taste as good as home made. Congratulations."
Wendy Rushton
FINE GREEN BEANS WITH ORANGE AND CHICKPEA MASH
(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, including the water in the tin, 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 a pinch of salt and freshly ground pepper. Roughly mash with a potato masher and serve with your freshly cooked Charlie Bigham’s Moroccan Chicken.