Chicken Thigh Tagine
For 2 (For 4)
Sunset Spice Blend: 1 pod (2 pods)
Chicken Thighs, skin on: 4 (8)
Red Onion: 1 (2)
Chickpeas: 1 (2 tins)
Flat Leaf Parsley: 1 bunch (2 bunches)
Crushed Garlic: 1 sachet (2 sachets)
Harissa Paste: ½ pod (1 pod)
Ras el Hanout : 1 pod (2 pods)
Chopped Tomatoes: 1 tin (2 tins)
Dried Pitted Prunes: 50g (100g)
Chicken Stock Pot: 1 (2)
Honey: 1 pod (2 pods)
Vegetable Stock Pot: 1 (2)
Giant Couscous: 150g (300g)
Turmeric: 1 pod (2 pods)
Per serving: Energy (kcal) 753 Fat 26g of which saturates 6g Carbohydrates 73g of which sugars 29g Protein 54g Salt 0.92g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
Tagine is not just a North African dish, but the ingenious earthenware pot it is traditionally cooked in, designed with a distinctive cone-shaped lid that rotates condensation back into the stew that steams at its base— a clever technique in regions where water can be a precious commodity. Speaking of dryness, sour-sweet dried fruits are characteristic of North African cuisine, used to add a bright, acidic garnish to otherwise intensely savoury dishes. So if you don’t have an earthenware pot to hand, don’t worry! It’s the bold flavour contrasts that make this chunky, spirited Moroccan tagine so special.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 60 minsFor 4 - 70 mins
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