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Moroccan Chicken Tagine

Chicken tagine makes a fantastic and filling midweek supper when served with herb-scented couscous. Nice to serve for a relaxed party too.

Moroccan Chicken Tagine

For the tagine

For the herb-scented couscous

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Angus Hughson

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Moroccan Chicken Tagine.

 
 

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4 comments • 21 ratings
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Posted by • 2y ago • Report
I love this recipe! It's a winner every time.
Posted by trumpton • 2y ago • Report
Love this recipe. Been messing around with it for a couple of years now.
I tend to put in slightly less cinnamon and slightly more cayene pepper (and have taken the advice of Angela Jones and add a tsp of turmeric).
I also do away with the dates and for sweetness add carrots and sweet potato just before I put it in the oven.
(par boiling not necessary).
Oh, and I also put cucumber in the couscous...makes a nice refreshing complement to the spicy tagine.
Posted by Jasmine51 • 3y ago • Report
It's fast and delicious dish, perfect for autumn evenings. Flavors mix, creating great and lovely meal. I just made it and I think half of table spoon of every spice is enough.
Posted by • 1y ago • Report
I think you have misread the recipe and used a tablespoon instead of the intended teaspoon for the spices