Easy chicken tagine

By leigh-anne

Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling

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Rate this recipe 3.6/5 (13 Votes)

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Chicken and Mediterranean bake

chicken, mango and chilli salad

Ingredients

2 tbsp olive oil
8 skinless boneless chicken thighs, halved if large
1 onion, chopped
2 tsp grated fresh root ginger
pinch saffron or tumeric
1 tbsp honey
400g carrots, cut into sticks
small bunch parsley, roughly chopped
lemon wedges, to serve

Details

servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.

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