Harissa chicken tagine

This easy to make tagine is bursting with flavour and warmth. It makes a delicious mid week meal but is also great for entertaining.

INGREDIENTS

3tbsp olive oil
2 red onions (thinly sliced)
6 chicken thighs
2tsp Bart harissa blend
1tsp Bart garlic paste
1tsp Bart ginger paste
175ml water
100g pitted green olives
1/2 preserved lemon (peel only, cut into thin strips)
3tsp Bart coriander paste
1tbsp Bart dried parsley
CuisineNorth African / African
SeasonSpring, Summer, Autumn, Winter
LifestyleGluten Free, Dairy Free, Healthy
OccasionsFood with Friends, Mid week meal
CoursesMain, One Pot Meals, Easy
Cook Time1 hour 30 minutes
Prep Time10 Minutes

METHOD

  1. In a heavy-based casserole dish with a well-fitting lid, heat the oil. Add the onion cook gently for 10-15 minutes, until very soft. Remove the onion, turn up the heat, add the chicken and brown all over.
  2. Stir in the harissa and cook for 1 minute then return the onions to the pan. Add the garlic, ginger, and water and season with salt and pepper. Bring to the boil then reduce the heat, cover the pan and simmer very gently for 45 minutes.
  3. Stir in the olives, preserved lemon, coriander and parsley and cook for a further 10-15 minutes.
  4. Serve with couscous or rice.

Harissa chicken tagine

This easy to make tagine is bursting with flavour and warmth. It makes a delicious mid week meal but is also great for entertaining.

3tbsp olive oil
2 red onions (thinly sliced)
6 chicken thighs
2tsp Bart harissa blend
1tsp Bart garlic paste
1tsp Bart ginger paste
175ml water
100g pitted green olives
1/2 preserved lemon (peel only, cut into thin strips)
3tsp Bart coriander paste
1tbsp Bart dried parsley
  1. In a heavy-based casserole dish with a well-fitting lid, heat the oil. Add the onion cook gently for 10-15 minutes, until very soft. Remove the onion, turn up the heat, add the chicken and brown all over.
  2. Stir in the harissa and cook for 1 minute then return the onions to the pan. Add the garlic, ginger, and water and season with salt and pepper. Bring to the boil then reduce the heat, cover the pan and simmer very gently for 45 minutes.
  3. Stir in the olives, preserved lemon, coriander and parsley and cook for a further 10-15 minutes.
  4. Serve with couscous or rice.

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