Moroccan chicken tagine

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

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Fresh chicken breast (40%), water, Greek-style yoghurt (milk), apricots (dried apricots, rice flour), honey, sunflower oil, black olives, fresh white onion, coriander, fresh red onion, almonds (nuts), fresh parsley, salt, garlic purée, ground cumin, ginger, paprika, lemon juice, cinnamon, ground coriander, black pepper, cayenne pepper, caraway seeds.

    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.

    Allergy information

    For allergens, see ingredients in bold. May also contain other nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy551 kJ/132kcal1654 kJ/395kcal
    Fat6.0g17.9g
    (of which saturates)1.1g3.2g
    Carbohydrate8.2g24.7g
    (of which sugars)7.8g23.3g
    Protein11.2g33.6g
    Salt0.7g2.2g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.

    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.

    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.

  • 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.

  • Reviews

    Here's a taste of what people are saying about our Moroccan chicken tagine.

    > Click here to tell us what you think


    “I don’t generally do packaged meal, but not an E numbers, or any other nasties in sight, so thought I’d give the Morroccan Chicken Tagine a whirl. It was ABSOLUTELY delicious. As suggested, I paired it with giant cous cous and was amazed just how fresh and truly homemade it tasted.”

    Ms Scarlett Orridge-Curtis


    10/01/14



    “We have had your meals several times and they are always delicious! Tonight we sat down after a busy weekend to plan our Christmas week and had your chicken tagine. My god it is so, so wonderful I really felt I ought to let you know, even though we’ve had.”


    Mrs Kim Parry


    19/12/11

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.