Chicken Tagine with Ground Chicken & Butter Beans
This chicken tagine is a Moroccan dish you need to try if you haven't tried the cuisine yet. It's so good, you'll keep wanting for it.
Equipment
Large heavy-bottomed pan or Dutch oven (5-quart / 4.7L minimum)
Wooden spoon
Chef’s Knife
Chopping board
Can opener
Citrus juicer or reamer
Ingredients
2 pounds ground chicken (minced chicken) - 900g- 3 medium red peppers (red capsicum) - chopped
2 medium courgettes - chopped
2 medium carrots - peeled and diced
3.5 oz green beans - 100g, trimmed and cut into 2-inch pieces (optional)- 2 pieces chicken stock cubes - dissolved in 250ml / 1 cup boiling water (or 250ml / 1 cup chicken broth)
2 tins tomatoes - chopped ; 400g / 14 oz- 2 tins butter beans - 400g / 14 oz, drained and rinsed
3 medium yellow onion - chopped
2 teaspoons ginger - fresh ; grated (or 1 teaspoon ground ginger)
4 cloves garlic - minced
3 tablespoons cilantro (coriander) - fresh ; roughly chopped, plus extra for garnish- 2 tablespoons ras el hanout
1 tablespoon lemon juice - freshly squeezed, about half a lemon
4 tablespoons olive oil - 60ml
1 teaspoon chili powder (chilli powder in British English)
½ cup cheddar cheese - grated, 55g
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Heat 4 tablespoons olive oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add the chopped onions and sauté for 3–4 minutes until softened and translucent. Add the minced garlic, grated ginger, ras el hanout, and chilli powder, and cook for 1 minute until fragrant — this blooms the spices in the oil and deepens the flavour of the whole dish.4 tablespoons olive oil, 3 medium yellow onion, 4 cloves garlic, 2 teaspoons ginger, 2 tablespoons ras el hanout, 1 teaspoon chili powder (chilli powder in British English)
- Add the ground chicken, breaking it up with a wooden spoon, and cook for 5–6 minutes until no pink remains and the meat is evenly crumbled.2 pounds ground chicken (minced chicken)
- Add the diced courgettes, carrots, red peppers, green beans (if using), tinned tomatoes, drained butter beans, chicken stock, fresh coriander, and lemon juice. Stir well to combine everything.2 medium courgettes, 2 medium carrots, 3 medium red peppers (red capsicum), 3.5 oz green beans, 2 tins tomatoes, 2 tins butter beans, 2 pieces chicken stock cubes, 3 tablespoons cilantro (coriander), 1 tablespoon lemon juice
- Reduce the heat to low, leave the lid slightly ajar, and simmer for 25–30 minutes, stirring occasionally, until the carrots are tender and the sauce has thickened enough to coat a spoon. Taste and adjust the salt, pepper, and chilli powder as needed, then simmer for a further 5 minutes.1 pinch salt
- Scatter the grated cheddar over the top of the stew, cover with a lid, and cook for 3 minutes until the cheese is melted.1/2 cup cheddar cheese
- Serve hot with brown rice, quinoa, bulgur wheat, or cauliflower rice. Garnish with extra fresh coriander if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The flavour improves overnight as the spices develop further.
Freezing: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating — do not reheat from frozen. Freeze without the cheese topping; add fresh cheddar when reheating.
Make-ahead: Prepare the full stew up to a day in advance and refrigerate. Reheat on the stovetop over medium-low heat with a splash of water if it has thickened.
Substitutions: Ground turkey works as a direct swap for the chicken in the same quantity. Chickpeas can replace butter beans.
Pro tip: Keep the lid slightly ajar during the simmer so the liquid reduces into a thick, spoon-coating sauce rather than staying watery.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 31gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 139mgSodium: 266mgPotassium: 1164mgFiber: 4gSugar: 7gVitamin A: 5629IUVitamin C: 86mgCalcium: 139mgIron: 3mg
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