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CHICKEN TAGINE

Tagine is a North African dish named after the conical-lidded earthenware pot it is cooked in. Having watched these being prepared in Morocco from a huge variety of meats and vegetables, we introduced a UK-friendly version to the Lemon Heaven menu – the intention being to produce an authentic taste but without the clay pots and charcoal fires. The key to our authentic flavour is ras el hanout – a spice blend common throughout North Africa but varying greatly in composition. This is readily available in the UK, but if you haven’t got any substitute a mixture of cumin, coriander, ginger and paprika.

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Ingredients

To feed 2-4 people

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Chicken – 2-3 breasts cut up, 8 thighs with or without skin & bones, or whatever else you like

2 large potatoes, chopped, or an equivalent number of new potatoes

2 large carrots – chopped

2 tablespoons olive oil

2 teaspoons of ras el hanout

Chicken stock cube

Fresh parsley – chopped

Black pepper

Salt


How to do it

This is simplicity itself.

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  1. In a large pan, heat the olive oil and cook the onions and chicken until the chicken starts to brown and isn’t showing any pink bits.

  2. Add black pepper and ras el hanout and stir to coat the chicken

  3. Add the potatoes and carrots and half-cover with cold water

  4. Bring to the boil, crumble in the stock cube, reduce heat and cover. Cook until the vegetables are soft.

  5. Just before the end, stir in some fresh parsley; check the seasoning – more than likely salt will be needed


Serving Suggestions

  • In a bowl with some crusty bread or more authentic naan or flatbread

  • On top of a bed of cous cous

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