Simple Chickpea and Chicken Tagine

Charmaine Lu -
  • 800g chicken thigh fillets, cut into large chunks
  • 1 tbsp rose harissa
  • 1 tbsp 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
  • Chopped mint and couscous, to serve
  • Mix the chicken thigh pieces with the harissa, then leave to marinate in the fridge for 30 mins. When ready, heat the oil in a large casserole and fry the chicken pieces for 3 mins to brown all over. Remove from the dish and set aside.
  • Add the onion to the pan and cook for 8 mins to soften, then stir in all the spices. Return the chicken to the mixture, and pour in the stock, raisins and tomatoes. Season well, then simmer for 45 mins to thicken. Add the chickpeas to the dish, cook for 15 mins more, then serve with a heap of couscous and some chopped mint scattered over the top.
75 mins
4 serving