Easy Chicken Tagine

A flavorful chicken tagine with apricots, chickpeas, and spices, simmered to perfection and served with couscous and cooling Greek yoghurt.

Healthy Chicken Main Course Middle Eastern Tagine

Estimated Nutrition

Calories

628.7

kcal / serving

2514.8 kcal total

Carbs

39.1g

per serving

156.4 g total

Fat

28.1g

per serving

112.2 g total

Protein

54.6g

per serving

218.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Harissa Paste

Dairy

150

Greek-Style Yogurt

Fruits

100

Dried Apricot

quartered

GrainsCereals

portion

Couscous

cooked according to instructions

LegumesPulses

400

Chickpeas

tinned, rinsed, and drained

Liquids

450

Lamb Stock

Meat

200

Chicken Breast

cut into large cubes

600

Chicken Thigh

or wings

NutsSeeds

clove

Garlic

crushed

tsp

tsp

tsp

tsp

tsp

to taste

to taste

freshly ground

tbsp

Mint

freshly chopped

tbsp

Parsley

freshly chopped

Flaked Almonds

handful

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Onion

sliced

400

Chopped Tomato

from a tin

Method

Mix in the mint and parsley once cooking is complete.

Combine the chicken pieces with harissa paste in a bowl and chill in the fridge for two hours.

Heat the vegetable oil in a tagine or casserole dish and fry the chicken for 2–3 minutes.

Remove the chicken using a slotted spoon and set it aside.

Fry the onion for five minutes until soft, then stir in the garlic and spices.

Return the chicken to the dish with stock, apricots, and tomatoes.

Season with salt and pepper, bring to a boil, cover, and simmer for one hour.

Stir in the chickpeas after 45 minutes of simmering.

Serve with couscous and yoghurt topped with almonds.