A traditional Moroccan chicken tagine, handmade with fragrant spices, fresh herbs, apricots, almonds, black olives and honey.
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.
| 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.
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.
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.
(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.
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.
Here's a taste of what people are saying about our moroccan chicken tagine.
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“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.”
(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.