Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelised pears at the end makes this dish irresistible.
43 people made this
7 tablespoons olive oil, divided
1 whole chicken, cut into pieces
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
2-3 cinnamon sticks
2 bay leaves
1 bunch freshly chopped coriander
2 tablespoons freshly minced ginger
2 pears, cored and sliced
2 tablespoons honey
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 170 C / Gas mark 3.
Peel and slice onions. Cook in a frying pan over medium heat with 2 tablespoons olive oil. Cook until onions have softened.
Transfer cooked onions into the bottom of the tagine pot, then layer the chicken pieces on top.
Mix turmeric, cumin, ground coriander and salt in a small bowl. Add remaining 5 tablespoons (75ml) olive oil; mix well. Rub this mixture into the chicken pieces. Place cinnamon sticks on top. Crush the bay leaves and sprinkle them over the chicken. Add chopped coriander and minced ginger. Pour in 125ml water. Cover and put into preheated oven for 50 minutes.
Melt butter in frying pan over low heat. Add sliced pear and honey; cook gently until they have caramelised, about 5 minutes.
Take tagine out of the oven, check chicken is cooked through. Stir in caramelised pear; return to oven for 10 more minutes before serving.
Use a heavy-bottomed ceramic or cast iron casserole if you haven't got a tagine.