Chicken tagine

Classic Moroccan tagine makes a great mid week meal on a cold night.

INGREDIENTS

3tbsp oil
1 large onion (chopped)
4 chicken breasts
4tsp Bart Ras El Hanout blend
1tsp Bart garlic paste
1tsp Bart ginger paste
1 lemon (peel only)
125g green olives (pitted)
chicken stock
3tsp Bart coriander
couscous to serve
CuisineMiddle Eastern
SeasonAutumn, Winter
IngredientsChicken
LifestyleGluten Free, Dairy Free, Healthy
OccasionsFood with Friends, Mid week meal
CoursesMain, One Pot Meals, Easy
ServesServes 4
Cook Time50 Minutes
Prep Time5 Minutes
Chicken Tagine

METHOD

  1. Heat the oil in a large saucepan with a lid. Cook the onion gently until soft then add the chicken breasts and brown on each side.
  2. Add all other remaining ingredients except the stock and coriander and stir through and season.
  3. Pour in enough chicken stock to just cover the chicken and bring to the boil.
  4. Cover and simmer for 35 minutes until the chicken is cooked through. Stir in the coriander.
  5. Serve with couscous.

Chicken tagine

Classic Moroccan tagine makes a great mid week meal on a cold night.

3tbsp oil
1 large onion (chopped)
4 chicken breasts
4tsp Bart Ras El Hanout blend
1tsp Bart garlic paste
1tsp Bart ginger paste
1 lemon (peel only)
125g green olives (pitted)
chicken stock
3tsp Bart coriander
couscous to serve
  1. Heat the oil in a large saucepan with a lid. Cook the onion gently until soft then add the chicken breasts and brown on each side.
  2. Add all other remaining ingredients except the stock and coriander and stir through and season.
  3. Pour in enough chicken stock to just cover the chicken and bring to the boil.
  4. Cover and simmer for 35 minutes until the chicken is cooked through. Stir in the coriander.
  5. Serve with couscous.

Products Used

BART3088 BLEND RAS EL HANOUT
BART3088 PASTE GARLIC
BART3088 PASTE GINGER LAYERS
BART3088 JAR SMALL CORINADER

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