Good Housekeeping UK

Chicken tagine

Name: Chicken tagine
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 500 g (1lb 2oz) chicken thigh fillets, cut into bite-size pieces; 2 tsp. Ras el Hanout spice mix; 2 x 400g tins chopped tomatoes; 100 g (3 1/2oz) pitted apricots or date, finely chopped; 200 g (7oz) couscous - we used lemon and garlic flavour

This easy chicken tagine recipe uses Ras el Hanout, a Moroccan spice mix, to add lots of flavour in an instant

By The GH Kitchen TeamPublished: 21 March 2018

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Yields:

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Ingredients

500 g (1lb 2oz) chicken thigh fillets, cut into bite-size pieces
2 tsp. Ras el Hanout spice mix
2 x 400g tins chopped tomatoes
100 g (3 1/2oz) pitted apricots or date, finely chopped
200 g (7oz) couscous - we used lemon and garlic flavour

Directions

1. Step 1
  Heat 1tbsp oil in a large deep frying pan or flame-proof casserole over medium-high heat. Fry the chicken for a few minutes, stirring occasionally, until lightly golden (it doesn’t need to be cooked through yet).
2. Step 2
  Stir in the Ras el Hanout and cook for 1min, then add the tomatoes, apricots/dates and some seasoning. Bring up to the boil, then turn down the heat and simmer for 8-10min or until the chicken is cooked through.
3. Step 3
  Meanwhile, put the couscous into a large heatproof bowl and just cover with boiling water from the kettle. Cover with clingfilm or a lid. Set aside for 5min.
4. Step 4
  Fluff up the couscous with a fork and serve with the tagine.
  
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If you can’t find Ras El Hanout, a typical Moroccan-style spice mix, then use a mix of ground cumin and coriander instead.

Per Serving:

Calories: 430
Fibre: 4 g
Total carbs: 41 g
Sugars: 16 g
Total fat: 16 g
Saturated fat: 4 g
Protein: 29 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time