North African Chicken Tagine

Kieran’s mum got me a tagine for Christmas that I’ve not had the opportunity to use yet, so when I had a chicken to use and didn’t fancy a roast, I thought it would be a good chance to give a tagine a go.

It was the first time that I jointed a chicken and I have to say it was pretty easy – and I made some lovely stock out of the spine and leg ends, so will be doing it more from now on!

North african chicken tagine
Serves 6
Write a review
Print
190 calories
20 g
24 g
8 g
10 g
1 g
191 g
178 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
191g
Servings
6
Amount Per Serving
Calories 190
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 24mg
8%
Sodium 178mg
7%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
9%
Sugars 7g
Protein 10g
Vitamin A
179%
Vitamin C
5%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 jointed chicken, skin on
  2. 2 tbsp olive oil
  3. half an onion roughly chopped
  4. 2 garlic cloves , sliced
  5. 4cm piece ginger , grated
  6. 1 tsp cumin seeds , lightly crushed
  7. 1 tsp coriander seeds , lightly crushed
  8. 2 small cinnamon sticks
  9. large pinch saffron threads
  10. 1 tsp ground ginger
  11. pinch crushed dried chilli
  12. 375g peeled sweet potato , cut into chunks
  13. 500ml chicken stock
  14. 1 rounded tbsp clear honey
  15. 2 tbsp roughly chopped coriander
Instructions
  1. Heat oven to 180C/160C/gas 4. Season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
  2. Lower heat slightly, add the onions to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
  3. Throw the sweet potato into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the onions and sweet potato. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.
beta
calories
190
fat
8g
protein
10g
carbs
20g
more
Full As An Egg http://fullasanegg.org/