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Chicken Tagine

This tasty tagine is easy to make

Chermoula paste


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Angus Hughson

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


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10 comments • 6 ratings
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Posted by RA37 • 6y ago • Report
Delicious, the whole family thoroughly enjoyed it. I used Chicken fillets and added vegetables.
Posted by Maureen • 6y ago • Report
Sounds delicious - but I'd substitute brown rice for couscous...
Posted by MZ8 • 6y ago • Report
the method and ingredients are a little confusing, we are not procesing the chicken in the morter and pesel or the food processed, we marinate the chicken in the results of all the pounding and processing.
Posted by Hot Chilli • 6y ago • Report
I have made this. I used only chicken breast, pumpkin instead of yams and prunes instead of dates. Really yum!
Posted by Megan150 • 5y ago • Report
I would like to know this also?
Posted by Andy55 • 5y ago • Report
Second time I have made this recipe ... changed the chermoula spices to suit my tastes but a fantastic meal ....
Posted by Carolyn64 • 5y ago • Report
Hi there..sounds great but not sure of measures of spices...tsps or tbsps?
Posted by • 4y ago • Report
I have cooked this recipe twice and it has been a hit with my fussy family.
Posted by Kelly269 • 3y ago • Report
Excellent dish, first time was a bit of trial and error due to no measurements for spicers and also i was using a tagine. But now its a family favourite, especially with pearl Cous Cous
Posted by LifeStyle FOOD • 6y ago • Report
Hi, we've amended the recipe so its easier to understand. Cheers
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