Quick Chickpea and Chicken Tagine
Quick Chickpea and Chicken Tagine



  • 800g chicken thighs, cut into chunks
  • 1 tbsp harissa paste
  • 1 tbsp sunflower oil
  • 1 sliced onion
  • 1 tsp each cinnamon, cumin, and turmeric
  • 500ml chicken stock
  • 400g tin of chopped tomatoes
  • 100g raisins
  • 400g tin of chickpeas, drained
  • Couscous, to serve
  • Mix together the chicken chunks and the harissa, and leave to marinate in the fridge for 30 mins. When ready, heat a large casserole and fry the chicken for 3 mins, to brown all over. Remove from the dish and set aside, then chuck in the onions and fry for 8 mins to soften. Stir in the spices, return the meat to the casserole, and pour in the stock, tomatoes, and raisins. Season well, then simmer, covered, for 45 mins.
  • Add the chickpeas to the dish and simmer uncovered for about 15 mins to thicken. Serve with a heap of couscous, and some fresh mint leaves to garnish.
1hr 15 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box