Chicken Tagine with Almonds and Raisins

Redolent of a Moroccan spice market, Alan Coxon's mouth-watering chicken tagine is an easily prepared main course.
By Alan Coxon
Chicken Tagine with Almonds and Raisins
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Main:

  • 1 tbsp olive oil
  • 4 chicken breasts
  • 2 small onions, thinly sliced
  • 3 clove garlic, sliced
  • 1/2 tsp saffron
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 150 ml chicken stock
  • 175 g blanched almonds
  • 175 g raisins
  • black pepper

Method

1. Heat the olive oil in a heavy-based casserole or flameproof tagine over medium-high heat. Add the chicken and fry for 7-10 minutes until evenly browned.

2. Reduce the heat to medium, add the onion and garlic, and gently fry for 5 minutes until soft.

3. Sprinkle with the saffron, turmeric, cumin, ginger and cinnamon, and cook for a minute or two.

4. Pour in half the stock. Cover and cook for 10 minutes, stirring frequently.

5. Add the raisins and almonds. Cover again and cook for a further 10 minutes. Add the remaining stock if the mixture gets too dry.

6. Serve with Beetroot and Fennel Couscous and Green Banana Salad.

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