Ultimate chicken tagine
- August 2012
- Serves 4
- Takes 20 mins to make, 40 mins to cook, plus marinating and soaking
Donal Skehan’s straightforward chicken tagine recipe is bursting with spices and fruity flavour – the aromas released as it cooks will have you and the people you’re cooking for salivating.
If you don’t have time for marinating and soaking, this chicken tagine – with figs and a fruity couscous – is ready in an hour.
- 16.8g (2.3g saturated)
- 67.1g (32.3g sugars)
I like to use chicken thighs in my tagine because they give a deeper flavour and more interesting texture than chicken breast meat – and they’re less prone to drying out.
To make the tagine with lamb rather than chicken, cut 700-800g lamb neck fillet into 3cm chunks, then follow the recipe below. The only difference will be the cooking time; cook over a low heat (or in a preheated oven at 150°C/fan130°C/gas 2), covered, for 3 hours or until the lamb is beautifully tender.
Traditionally, the chicken would be slow-cooked in a tagine: a circular earthenware vessel with a high conical lid. If you have one, great – but there’s no need to go out and buy special equipment to make this simple dish. Using a large deep-sided pan with a lid, as I’ve done here, will produce equally flavourful results.
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