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Chicken tagine casserole

Name: Chicken tagine casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 8 small free-range chicken thighs; 2 medium red onions, cut into wedges; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 2 tbsp olive oil; 2 x 400g tins chickpeas, drained; 2 tbsp rose harissa; 100g pitted green olives; 50g dried apricots, chopped; 1 preserved lemon, pith removed, thinly sliced; Bunch flatleaf parsley, roughly chopped; Natural yogurt and flatbreads to serve

By: Esther Clark

Published: 15 Mar 22
Updated: 25 Mar 24

Enjoy all the rich flavours of a chicken tagine with the convenience of a traybake-style casserole. This baked tagine is packed with apricots, olives and chickpeas.

Our cheat’s chicken tagine for two is on the table in just 15 mins.

Easy
March 2022

Test kitchen approved

Serves 4
Hands-on time 15 min, plus oven time 45 min

Enjoy all the rich flavours of a chicken tagine with the convenience of a traybake-style casserole. This baked tagine is packed with apricots, olives and chickpeas.

Our cheat’s chicken tagine for two is on the table in just 15 mins.

Nutrition: per serving

Calories: 543kcals
Fat: 24.4g (4.9g saturated)
Protein: 43.9g
Carbohydrates: 30.9g (10.8g sugars)
Fibre: 12.2g
Salt: 1.6g

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Ingredients

8 small free-range chicken thighs
2 medium red onions, cut into wedges
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cinnamon
2 tbsp olive oil
2 x 400g tins chickpeas, drained
2 tbsp rose harissa
100g pitted green olives
50g dried apricots, chopped
1 preserved lemon, pith removed, thinly sliced
Bunch flatleaf parsley, roughly chopped
Natural yogurt and flatbreads to serve

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Method

Heat the oven to 180ºC fan/gas 6. Slash the skin of the chicken with a sharp knife and put in a baking dish or shallow casserole with the onion wedges. Mix the spices with the olive oil and season well with salt, then toss this with the chicken and onions. Roast, uncovered, for 20 minutes.
Add the chickpeas to the roasting tin with the harissa, olives, apricots and preserved lemon, then cook for a further 25 minutes. Scatter with parsley and serve with yogurt and flatbreads.