African peach and chicken tagine

    50 min

    This African peach and chicken tagine is full of deep aromatic flavours that are a treat for the palate.

    12 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 3 to 4 skinless, boneless chicken breasts, cut into bite-size pieces
    • 1 tablespoon finely grated root ginger
    • 1 garlic clove, finely chopped
    • 2 teaspoons ground cumin
    • 1 teaspoon ground paprika
    • 1 teaspoon ground cinnamon
    • 1/4 to 1/2 teaspoon red chilli flakes
    • 4 to 5 South African peaches - peeled, stoned and sliced
    • 1 small sweet potato, cut into small bite-size pieces
    • 1 (400g) tin chopped tomatoes
    • 125ml water
    • 75g Kalamata olives, pitted
    • 1/2 teaspoon salt
    • 50g raisins
    • freshly ground black pepper, to taste
    • 400g to 500g cooked couscous or rice, to serve
    • 2 tablespoons pine nuts, toasted
    • chopped fresh coriander, to taste

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a large, wide frying pan over medium heat. Add the onion and chicken. Cook, stirring occasionally, until chicken is no longer pink in the centre.
    2. Stir in ginger, garlic and seasonings. Add peaches, sweet potatoes, tomatoes and their juice, water, olives and salt. Then stir.
    3. Bring to the boil, then cover and simmer gently, stirring occasionally until the sweet potato is tender, about 15 to 20 minutes.
    4. Stir in raisins, then season to taste with salt and pepper. Spoon the couscous or rice into bowls then add the chicken on top. Sprinkle with pine nuts and coriander and serve immediately.

    Recipe author

    Recipe created by Reuben Riffel, head chef at Reuben's Restaurant.

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