This Moroccan Chicken Tagine prepared by Ellie Paxton-Hall is perfect on a cold night, Cheap to make and full of flavour, make a big batch of it and as it's brilliant as leftovers!


  • 1 tbs turmeric

  • 1 tbs cumin

  • 1 tbs ground ginger

  • 1 tsp cinnamon

  • 2 small brown onions

  • 2 cloves garlic

  • 400gm chicken thigh fillets

  • 1x400gm chickpeas

  • 2x400gm diced tomatoes

  • 200ml chicken stock

  • 2 lemons

  • 2 cups San Remo Couscous

  • Mint

  • ½ cup pine nuts

  • 3 tomatoes

  • Olive oil

  • Salt

  • Greek yogurt


  • 1.

    Finely dice the onions and garlic and sauté in a large pot with the spices – cumin and turmeric. When it starts to give off a fragrant smell, add in the diced chicken. Fry this off for 2 minutes before adding in the tomato, stock, 1 cup of water, chickpeas and the juice of half a lemon. Season and let this simmer for 15 minutes. If it gets to thick too quickly add in more water.

  • 2.

    To make the cous cous, boil water and pour over 2 cups of couscous until it is just covered. Let it sit for around three minutes and with a fork, lightly scrape at it until separated. Dice 3 tomatoes, mint, toast the pine nuts and add to the cous cous. Dress with olive oil, lemon, salt and pepper.

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