About this recipe:I tasted this chicken tagine in a Moroccan restaurant a few years ago. I liked it so much that I tried to recreate it myself! I found that this version is even better! This tagine is really easy to do, and guests will love it.
1.25kg skinless chicken breasts fillets, cut into large cubes
4 tablespoons olive oil
2 onions, minced
3 garlic cloves, minced
750ml chicken stock
3 small preserved lemons (optional)
2 teaspoons ground cumin
2 teaspoons ground ginger
½ teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground paprika
1/2 teaspoon salt
black pepper to taste
150g shelled pistachio nuts
50g fresh coriander leaves
3 tablespoons fresh chopped mint
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Method Prep:1hr › Cook:45min › Ready in:1hr45min
In a pan, sauté the diced chicken in the olive oil in a casserole over medium heat until lightly browned. Remove from the pan.
Add the onions and garlic to the pan, add more olive oil if necessary and cook until onions are translucent.
Return chicken to the casserole with the onions. Add chicken stock, lemons (if desired), cumin, ginger, cinnamon, turmeric, paprika, salt and pepper. Simmer over low heat for 30 minutes, stirring occasionally.
Stir in the sultanas, pistachios and coriander (save some leaves to decorate) and simmer for 15 more minutes.
Meanwhile, prepare the couscous: add the couscous into a bowl, boil 500ml of water and pour over the couscous. Cover and set aside until there is no more water. Use a fork to stir and separate the grains. Sprinkle with a tablespoon of olive oil, chopped mint, salt and pepper. Mix well.
Serve the tagine and sauce over the couscous and garnish with a few coriander leaves.