How to Cook
- This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.
- Heat a tablespoon of oil in a medium-sized frying pan.
- Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.
- 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.
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Our fabulously moreish tagine will fill your kitchen with its sweetly spiced, fragrant warmth. Perfect for anyone who enjoys a taste of the exotic.More about ABI
A little bit
on the side
FINE GREEN BEANS WITH ORANGE AND CHICKPEA MASH
150g fine green beans
410g can of 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 the 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 Tagine.
White wines with fresh citrus flavours, 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.