Easy Chicken Tagine

I quite like tagines but don't own the the clay pot and have thus never been interested enough to recreate a tagine at home. I recently found this recipe and gave it a try. This recipe nly requires a wide pan with a lid. I liked it enough to consider investing in a Le Creuset tagine that I've eyed a couple of times. 

This recipe is and adaptation of the BBC Food recipe found here. The original recipe, as attested by other people's feedback seems too bland so I modified the ingredients to make it more spicy and tasty.

Serves 2


Olive Oil
2 Chicken Tighs, bone in
300ml Chicken Stock
1 large onion
2 inches grated fresh ginger
1 tbsp honey
4 carrots, chopped into sticks
Tumeric, cordamon, and cumin. Add according to taste. 
Salt and cayenne pepper
Squeezed lemon juice
Chopped Parsley
Lemon wedges


Heat the oil in a wide pan. I used this one. Fry the chicken until lightly brown, which takes around 7 minutes per side. 

Add the onion and the grated ginger and fry for another 3 minutes.

Add around 300ml of chicken stock, honey, carrots. and the salt and all the spices. Bring to boil then cover tightly and simmer for circa 40 minutes. Add more stock if required. At this point the chicken should be tender enough for some of the meat to loosen up from the bones. Uncover and let the sauce reduce a little. Add parsley, drizzle lemon juice and serve.

Add lemon wedges when serving for an additional squeeze.
I served this with a side of roasted potatoes.


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