One-Pot Chicken Tangine

One-pot Chicken Tangine Recipe

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About One-pot Chicken Tangine Recipe:

Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro.

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  • 20 Ingredients
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Ingredients for One-pot Chicken Tangine Recipe

  • 600 gram skinless boneless chicken thighs, cut into big pieces
  • 2 medium onions, peeled and cut into big chunks
  • 2 stick celery, washed and cut into big chunks
  • 2 medium carrots, peeled and cut into big chunks
  • 1 red pepper, cleaned and cut into big chunks
  • 5 cloves of garlic, peeled and either thinly sliced or roughly chopped
  • 1 inch ginger root, peeled and roughly chopped
  • 300 gram cherry tomatoes, cut in half
  • 1 dessert spoon tomato purée
  • 1 generous dessert spoon Ras el Hanout
  • 2 pickled lemons, chopped
  • 2 bay leaves
  • 2-3 sprig either oregano or thyme
  • 1 chicken stock cube or individual ‘stockpot
  • 2 tablespoon roughly chopped coriander
  • 1 lemon, halved and juiced
  • As required Water enough to cover the bottom of the pan
  • As required Olive oil
  • As required Salt
  • As required Pepper
  • 90g Fat(24.81%)
  • 122g Protein(33.66%)
  • 122g Carbs(33.67%)
  • 26g Fiber(7.14%)
  • Other(0.72%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make One-pot Chicken Tangine Recipe


Place the pan on the hob on low heat and add a generous 3 tablespoons of olive oil, onions, carrots, and celery (plus peppers if you are using them). leave them to sweat for about 5-10 mins over low heat with the lid on so that they start to soften but do not color at all. stir reasonably on a regular basis so they do not catch.


Add the garlic and ginger and allow to fry for another 2-3 minutes, stirring so that they do not catch. Add the tomato purée and allow to fry for a minute or so, keep stirring so that it does not catch, and then add the ras el hanout. allow frying for a minute, stirring so that it does not catch.


Push all the vegetables to the perimeter of the pan and put the chicken thighs in the space you’ve now made in the center of the pan. start to fry them a little bit so that they seal and start to absorb the heat. it is not necessary to color them. turn them over with a wooden spoon so they do not stick and continue for more about 5 minutes.


Add the cherry tomatoes, stock cube, and then the water. you should add enough water so that the liquid comes about halfway up the pieces of chicken. it is not necessary to cover them. stir in the pickled lemon.


Season with the salt and pepper, remembering you can add more later, but once it is in, you cannot take it out, be cautious. add the bay leaves and the oregano/thyme (any of your choice). Bring it to a simmer. place the lid on and either put it on a really, really low heat on the hob or transfer it to the oven at about 160c.


Leave it to cook until the chicken thighs break apart when you poke them either with your finger or a fork. this will take about 45mins (ish). When it is ready and you are ready to serve up, take the lid off and sprinkle the lemon juice and roughly chopped coriander over the top. gently stir in a little with a spoon.


Bonne appetite!