About this recipe:One of several jewels in the crown of Moroccan cuisine. This delightful tagine is really easy to make and tastes fabulous. Everything is cooked together in a casserole dish with a wonderful thick sauce emerging.
4 tablespoons olive oil
1 large onion, finely chopped
6 chicken breast fillets
2 (400g) tins chopped tomatoes
1/2 teaspoon ground ginger
1 teaspoon saffron powder
1 pinch ground cinnamon
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander
2 tablespoons honey
55g blanched almonds
1 tablespoon sesame seeds
fresh coriander, to garnish
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In a large casserole dish over a medium heat, warm the oil then cook and stir the onion until soft. Add the chicken breasts, tomatoes, ginger, saffron, cinnamon and herbs. Cook uncovered over a low heat for 1 hour, turning the chicken breasts every 20 minutes, until no longer pink in the centre. Stir in the honey.
Transfer the chicken and sauce onto serving plates and garnish with blanched almonds, sesame seeds and fresh coriander.