Chicken Tagine

Chicken Tagine


1 person made this

Moroccan flavours dominate in this tasty tagine, which is suitable for salt-free diets. The presentation of the meat over the piled couscous makes any meal an occasion.

Herbie's Spices New South Wales, Australia

Serves: 3 

  • 1 chicken, jointed and cut into 6-8 pieces
  • 1 tablespoon Herbie's Spices Ras el Hanout
  • cooking oil
  • 1 small onion, chopped finely
  • 2 cloves garlic, crushed
  • 3 ripe tomatoes, peeled and chopped
  • 1 lemon or preserved lemon, rinsed
  • 1 1/2 cups couscous
  • 1 teaspoon extra Herbie's Spices Ras el Hanout
  • 1 1/2 cups salt-free chicken stock
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon pine nuts, lightly dry roasted

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Dust chicken pieces with Ras el Hanout.
  2. In a tagine or ovenproof casserole, heat oil and sauté onion and garlic. Add chicken pieces and brown on all sides.
  3. Add chopped tomatoes, a good squeeze of lemon, and a little water if necessary to cover.
  4. When simmering, cover the pot and cook on low heat for 30 minutes or until chicken is cooked close to the bones.
  5. Mix the dry couscous with the extra Ras el Hanout. In a saucepan, bring the stock to the boil, add couscous, cover immediately and remove from direct heat.
  6. After 3 minutes, when liquid is fully absorbed, fluff the couscous with a fork, adding half the mint and the pine nuts.
  7. Heap the cooked couscous in the centre of a serving platter, and place chicken pieces on the mound, spooning the liquid over. Sprinkle with the remaining fresh mint.

Additional Tips

If on a salt-free diet, use fresh lemon instead of preserved lemon. If not on a salt-free diet, you may want to add a little salt to the tagine, as there is no salt in Ras el Hanout.

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