Quick Chickpea and Chicken Tagine
Quick Chickpea and Chicken Tagine



  • 800g chicken thigh meat
  • 1 tbsp quality harissa paste
  • 1 tbsp veg oil
  • 1 sliced onion
  • 1 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 500ml hot chicken stock
  • 400g tin of chopped tomatoes
  • 400g tin of chickpeas, drained
  • 100g large raisins
  • Couscous, to serve
  • Mix together the chicken pieces and harissa, and chill, covered, for 30 mins. When ready to cook, heat up a casserole with the oil and fry the chicken for 3 mins, or until browned. Remove and set aside.
  • Fry the onion in the same pot for 10 mins or until golden and softened, then stir in all the spices. Return the chicken to the casserole, pour in the stock, tomatoes, and raisins, then season well and simmer for 45 mins with the lid on. Add the chickpeas, simmer uncovered for about 15 mins, then serve with couscous and a scattering of mint.
1 hr 15 mins
4 serving

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