Chicken tagine
- ⏱ 1 hour 5 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A spiced chicken tagine served with herby couscous, pomegranate seeds and toasted almonds.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Chicken tagine
0/0
COOK 1COOK 2
1Mise en place
Prep 2 garlic cloves: slice
Prep 500 g chicken thighs: skinless, dice
2Brown the chicken
3Plate and serve
+ 12 more steps in the app
Chicken tagine
0/0
COOK 2COOK 1
1Mise en place
Prep 1 red onion: slice
2Brown the chicken
In a heavy-bottomed pan or tagine, heat a splash of...
Once the onions are soft but not coloured, stir in...
Add the diced chicken thighs and cook until browned...
3Plate and serve
+ 12 more steps in the app
Ingredients
- 500 g chicken thighs (skinless, diced)
- 2 tbsp ras el hanout
- 1 stick cinnamon
- 1 red onion (sliced)
- 2 garlic cloves (sliced)
- 1 tbsp harissa
- 2 preserved lemons
- 800 g tinned chopped tomatoes
- 1 tin chickpeas
- 50 g pitted Kalamata olives
- 80 g dried apricots
- 1 handful coriander for tagine (chopped)
- 1 handful parsley (chopped)
- 40 g flaked almonds
- vegetable oil, to taste
- salt, to taste
- pepper, to taste
- 200 g couscous
- 270 ml chicken stock
- 1 handful coriander for couscous (chopped)
- 1 handful mint (chopped)
- 80 g pomegranate seeds
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 1 red onion: slice
- Prep 2 garlic cloves: slice
- Prep 500 g chicken thighs: skinless, dice
2. Brown the chicken COOK 1
- In a heavy-bottomed pan or tagine, heat a splash of oil and add the onion, garlic, ras el hanout and cinnamon stick
- Once the onions are soft but not coloured, stir in the harissa paste and cook for one minute
- Add the diced chicken thighs and cook until browned on all sides
🤝 Cook 2 hands over the garlic cloves and chicken thighs.
3. Prepare the lemons COOK 2
- Quarter the preserved lemons and scrape out the flesh
- Discard half of the flesh, finely slice the peel
4. Mise en place COOK 2
- Prep 1 handful parsley: chop
5. Simmer the tagine COOK 1
- Once the chicken looks sealed on all sides, add the preserved lemon peel and flesh, tinned tomatoes, chickpeas, olives and apricots and simmer for 30–40 minutes
- Add a little vegetable stock or water if it starts to dry out
6. Steep the couscous COOK 2
- In a separate bowl, place the couscous
- Heat the chicken stock until hot but not boiling, pour it over the couscous, cover with a lid and leave for 10 minutes
🤝 Cook 2 hands over the lemons.
7. Toast the almonds COOK 1
- In a hot dry pan, toast the flaked almonds until lightly golden
8. Finish the couscous COOK 2
- Chop the coriander and mint and fold it through the couscous along with the pomegranate seeds
- Use a fork to fluff up the couscous
🤝 Cook 1 hands the fork to Cook 2.
9. Check and season COOK 1
- Check the chicken is cooked through by piercing with a knife or skewer, if it comes out very hot it is ready to serve
- Season with salt and pepper
10. Plate and serve BOTH
- Serve the tagine with the herby couscous and garnish with fresh coriander, parsley and toasted almonds
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