Turn up the heat with this delicious healthy homemade chicken tagine made with aromatic spices from North Africa.
If spice is your thing, then you’d definitely love this pot. Ras el hanout is a north African spice (Algeria, Morocco). A mixture of the best spice you can ever imagine; I love the intensity of the flavour and how it goes well with coriander. However, if you can’t find it, you can use garam masala or curry powder with coriander powder or leaves.
The lovely thing about this chicken tagine recipe is an easily adaptable vegetarian or vegan recipe. Just skip the chicken and add more chickpeas, butter beans or kidney beans. You can also add quorn or tofu; just about any other vegan alternative will work well in this recipe.
You can batch cook and fridge or freeze you save kitchen time and weekly lunch or dinner costs.
Serve with brown rice, cauliflower rice, bulgur wheat or quinoa for a perfect balanced diet.
Chicken TaginePrint Recipe
- 2 pounds of ground chicken
- 2-3 red bell peppers, chopped
- 2 courgettes, chopped
- Green bean, optional
- 2 chicken stock cubes
- 2 tins of chopped tomatoes
- 2 tins of butter beans or chickpeas
- 3 onions, chopped
- 2 teaspoons of fresh ginger
- 4 cloves of garlic
- 3 tablespoons of coriander
- 2 tablespoons of ras el hanout
- 1 tablespoon of freshly squeezed lemon
- 4 tablespoons of olive oil
- 1 teaspoon of chilli or paprika
- 1/2 cup of cheese
- Heat oil in a pan and saute onions, garlic and ginger.
- Add chicken to the mix and cook properly.
- Add courgette, tomatoes, peppers, beans and all the seasonings, including lemon.
- Cook on low heat for approximately 25 to 30 minutes, taste add more seasoning if required, then simmer for 5 minutes more to allow flavours to come together.
- Top with cheese 3 minutes before turning off the heat.
- Serve with brown rice, quinoa, bulgur, or cauliflower rice.