Name: Chicken and Chickpea Tagine
Prep time: 15 min
Cook time: 1 h 25 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 teaspoon turmeric; 1 teaspoon cinnamon; 200ml boiling water; freshly chopped coriander; 2 teaspoons sweet paprika; 1 tablespoon cumin; 1 tablespoon of tomato puree (paste in the US); 2 heaped tablespoons of runny honey; 140g couscous; mild olive oil; 2 nice fat skinless chicken fillets - cut into bite-sized pieces; 1 large onion - finely diced; 2 fat cloves of garlic - minced or very finely chopped; 2 heaped tablespoons rose harissa paste - I use the brand Belazu; 1 teaspoon of coriander; a good pinch of black pepper (no salt as the stock cube is already salty); 1 Knorr chicken stock cube dissolved in 250ml of hot water; 1 x 400g (14oz) can of chopped tomatoes - use good quality ones or the sauce will not be half as nice; 1 x 400 (14oz) can of chickpeas - rinsed well and drained; ½ of a Knorr chicken stock cube; a handful of toasted flaked almonds

Chicken and Chickpea Tagine

No reviews yet

This is a colourful and truly mouthwatering dish that won't want to stop eating.

By: Jan Bennett (via Aglugofoil)

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 1 hrs 25 mins

Yields: 2

Instructions

Heat a tablespoon of olive oil in a large frying pan or directly in your tagine, if it's flame-proof and safe to use on the stovetop.
Add the onions and cook slowly over low heat, stirring constantly until they soften without browning. This process takes about 20 minutes, so be patient to let the onions develop their sweetness.
When the onions are nearly cooked, stir in the garlic and cook for another 2 minutes, being careful not to let it burn, as it will turn bitter. Next, mix in the tomato puree and let it cook for a minute before adding the honey and the spices mentioned earlier.
If necessary, add an extra tablespoon of oil. Add the chicken pieces and the harissa paste, giving them a quick turn to seal. Avoid cooking the chicken fully, as it will finish cooking in the oven.
Pour in the stock and the canned tomatoes with their juice, breaking up the tomatoes as you go. Then, add the rinsed and well-drained chickpeas. *If using a slow cooker, add the chickpeas an hour before the cooking time ends.*
Bring it to a boil, cover with the lid on the tagine or casserole dish, and place it in the oven for approximately 45 to 50 minutes. Check the chicken is cooked through and is piping hot.
Make sure the sauce isn't too thick, as the couscous will absorb it. Taste and adjust the seasoning, adding more harissa, honey, or anything else it might need.
Put the couscous into a small bowl and put the kettle on to boil.
Dissolve ½ stock cube in 200ml boiling water and add to the couscous.