African chicken tagine

Prep: 20 mins
Cook: 110 mins
African chicken tagine
A delicious dish to make ahead and heat through just before guests arrive.

540g chicken fillets, skin on

812g chicken thighs, bone in and skin on

4 tbsp olive oil

2 onions, peeled

4 garlic cloves, sliced

8cm piece ginger, grated

2 tsp cumin seeds, lightly crushed

2 tsp coriander seeds, lightly crushed

3 small cinnamon sticks

2 tsp ground ginger

Pinch crushed dried chilli

Large butternut squash, peeled and cut into chunks

1ltr chicken stock

2 rounded tbsp clear honey

100g black pitted olives

4 tbsp roughly chopped coriander

Couscous or basmati rice, to serve

Preheat the oven to 180°C / 350°F / Gas mark 4.

Cut each chicken fillet in half, then season all of the chicken with salt and pepper.

Heat the oil in a medium sized ovenproof casserole dish.

Add the chicken, skin-side down and brown well all over in batches.

Transfer the browned chicken to a bowl as you cook.

Reduce the heat slightly, add the onions to the dish and cook until golden brown all over.

Add the garlic and grated ginger and cook for 1 minute before adding all of the spices and cooking for 2 minutes more.

Add in the butternut squash then stir to coat in the spices.

Arrange the chicken, skin side up now on top of the onions and squash.

Pour over the stock and drizzle over the honey then scatter over the olives.

Bring to a low simmer, then transfer to the oven.

Bake for 50-60 minutes or until tender, turning halfway through the cooking time.

The chicken is cooked when pierced with a fork or sharp knife and the juices run clear.

Scatter with the coriander and serve with couscous or rice.


Preparation Time
20 minutes

Cooking Time
110 minutes

Main ingredients
Chicken, Vegetables, Rice, Sugar, Oil, Chilli, Spice, Stock/Broth, Olives, Honey, Garlic, Ginger

Recipe Type
Entertaining, Batch Cooking

Level of Difficulty


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