One-Pot Chicken Tangine Recipe
Tagines can be traced back to Harun Al Rashid, a ruler of the Islamic Empire. Tagine-style food was also mentioned in ‘The Thousand and One Nights’. Other stories say that the Roman Empire used portable ovens that function similarly to tagines. Some of these had North African features like fluted lids, which were different from pottery found in Britain. They were used for open fires, just like tagines. Although the vessel is used in Tunisia, tagine is used to describe a different meal on Tunisian menus. This meal is more similar to a frittata than the Moroccan-style meat and vegetable stew. The tagine has evolved with influences from Moorish refugees from Southern Spain, French colonialists and Arab and Ottoman invaders, writes author Ghillie Basan in her book Tagines & Couscous. Traditionally, tagines often include dried fruit like prunes or apricots along with meat. Tagines are best enjoyed with couscous.
ingredients serve
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
Directions: One-pot Chicken Tangine Recipe
Cooking Directions
- STEP 1.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 minutes over low heat with the lid on so that they start to soften but do not lose colour at all. Stir on a regular basis.
- STEP 1.Add the garlic and ginger and fry for another 2-3 minutes, stirring continuously. Add the tomato purée and fry for a minute or so, keep stirring, and then add the ras el hanout. Fry for a minute, continuously stirring.
- STEP 2.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. Turn them over with a wooden spoon so they do not stick and continue for about 5 minutes more.
- STEP 3.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.
- STEP 4.Season with the salt and pepper, remembering you can add more later, but once it is in, you cannot take it out, so 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.
- STEP 5.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 45 minutes (ish). When it is ready and you are ready to serve, take the lid off and sprinkle the lemon juice and roughly chopped coriander over the top. Gently stir a little with a spoon.
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Current Totals
- Fat90g
- Protein122g
- Carbs122g
- Fiber26g
MacroNutrients
- Carbs122g
- Protein122g
- Fiber26g
Fats
- Fat90g
Vitamins & Minerals
- Calcium522mg
- Iron18mg
- Vitamin A7702mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B337mg
- Vitamin B63mg
- Vitamin B9300mcg
- Vitamin B120mcg
- Vitamin C178mg
- Vitamin E5mg
- Copper2mcg
- Magnesium361mg
- Manganese12mg
- Phosphorus1467mg
- Selenium125mcg
- Zinc11mg