Date posted: 20/06/2018

North African chicken tagine

  • Serves 10
  • Timing: 2 hrs
Votes: 0 Average: 0


Farmstead chicken thigh bone in skin on 20
Everyday Favourites extended life vegetable oil 40ml
Peeled and sliced shallots 400g
Peeled and crushed garlic cloves 4
Peeled and grated ginger 30g
Cumin seeds 2 tsp
Coriander seeds 2 tsp
Everyday Favourites cinnamon sticks 4
Pinch saffron 2
Everyday Favourites ground ginger 2 tsp
Pinch Everyday Favourites crushed chillies 1
Peeled and diced butternut squash 800g
Chef’s Pass chicken bouillon (liquid) 1ltr
Everyday Favourites clear blossom honey 2 tbsp
Everyday Favourites ground coriander 40g
Everyday Favourites couscous 1kg


  1. Ensure the chicken is dry and season it. Batch fry in a large heavy bottomed saucepan/casserole until golden and set aside.
  2. Turn the pan to a medium heat and add the shallots and cook until golden, then add the garlic and ginger and cook for another minute or two then add the spices and cook for a further minute.
  3. Add the squash to the pan and stir through. Place the chicken on top of the squash and shallots and pour over the stock and honey.
  4. Bring to a gentle simmer and transfer to the oven (at approx. 180C), covered for 20 minutes and then uncovered for a further half and hour.
  5. Add couscous to a bowl and pour in 1.34ltr of boiling water, mix then cover with cling film and leave for 5 minutes. Uncover and stir then recover and leave for a further 5 minutes.
  6. Scatter over the coriander and serve with couscous.
For your FREE sample of Chef’s Pass bouillon click here.
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