Meal Planner

Chicken tagine recipe


An easy one-pot wonder that all the family will enjoy.

Preparation time: 10 minutes

Cooking time: 35 minutes


Serves: 4 people

  • 1 pinch Black Pepper
  • 450 g Chicken Breast
    cut into bite-sized pieces
  • 600 ml Chicken Stock Cube
  • 400 g Chickpeas
    drained and rinsed
  • 2 - Cinnamon Stick
    lightly crushed
  • 55 g Dried Apricots
  • 4 cloves Garlic
    sliced (you can use 2-4 cloves)
  • 1 tbsp Ground Cumin
  • 1 tbsp Olive Oil
  • 1 - Onion
    cut into small wedges
  • 1 - Red Pepper
  • 1 pinch Salt
  • 225 g SuperValu Aubergine
  • 85 g SuperValu Button Mushrooms
  • 1 tbsp SuperValu Fresh Coriander
  • 1 tbsp SuperValu Tomato Purée
  • 1 tbsp SuperValu Wholemeal Flour
To Serve
  • 4 portions Couscous
    or rice


  1. Warm the olive oil in a saucepan set over a medium heat. Add the onion and garlic and cook for 3 minutes. Add the chicken and cook for 3 minutes, stirring constantly, then add the cumin and cinnamon sticks and cook for 2 minutes more, until the chicken is seared.
  2. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Add the red pepper, aubergine and mushrooms and cook for 2 minutes more, still stirring constantly.
  3. Blend the tomato purée with the stock, then stir it into the tagine and bring to the boil. Reduce the heat and add the chickpeas and apricots, then cover and simmer for 15 to 20 minutes. Season with salt and pepper and garnish with the chopped fresh coriander. Serve with couscous or rice.

Tip: Replace the chicken with monkfish or butternut squash for an alternative tagine. 

  • Paul Byrne, 15 Oct 16

    4 stars rating
    Excellent dish. Even better the next day. Lash in some toasted almonds for some extra texture. The only reason I gave it 4 as opposed to 5, is that nothing ever gets 5.

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