Easy Chicken Tagine Recipe by Anna Jane Kingston with wine pairing

Chicken tagine is one of my favourite one pot wonders. It’s a super duper dish for the whole family to enjoy, and it’s nourishing and economical too.

Traditionally, you’d use a tagine pot to create this Moroccan feast, but it’s really not a necessity, a large saucepan will work just as well.

Serves 4

Ingredients
8 skinless chicken thighs
1 1/2 tablespoons of runny honey
olive oil
1 medium sized onion
3 finely chopped garlic cloves
1 tin of chopped tomatoes (400g)
2 tablespoons of tomato purée
1 can of drained and rinsed chickpeas
2 cups of chicken stock (250ml)
1 chopped red/yellow bell pepper
handful of freshly chopped coriander
1/2 a lemon
1 teaspoon of paprika
1 teaspoon of ground mustard seeds
1 teaspoon of ground ginger
1/2 teaspoon of cayenne pepper
1 teaspoon of tumeric
1/2 teaspoon of cinnamon
pinch of saffron (optional)
salt and black pepper
rice or cous cous to serve

Method
1. Mix all the spices, honey and two tablespoons of oil together in a bowl. Add all the chicken thighs (making sure each piece is evenly coated) and set aside for at least 10 minutes for some flavour infusion.
2. Whist the flavour infusion is happening, heat one tablespoon of oil in a large pot over a medium heat. Sauté the onion and garlic for about three minutes, then add the chicken and sauté until the chicken is browned.
3. Add the chopped red pepper and drained chickpeas and cook for about a minute.
4. Next, add the tinned tomatoes, purée and chicken stock. Bring everything to the boil, reduce the heat and allow to simmer for 30 minutes, stirring occasionally. The chicken should be tender and the sauce slightly thick in consistency.
5. Add some seasoning of sea salt and black pepper towards the end of cooking time, along with the juice of the lemon and the handful of chopped coriander.
6. Serve with some fresh cous cous or rice, add a little lemon and freshly chopped coriander for a real Moroccan feel.

Chicken Tagine

 

WINE PAIRING…BY SUZANNE REDMOND

Our recommended Wine Pairing for this Recipe

Petit Bourgeois Pinot Noir Rosé 2014 €15.49

This wine has a slightly perfumed nose with wild strawberries, damsons, lime leaf and floral notes. It’s got a fantastic fruity nose with lovely subtle minerality.

The palate is juicy and full for a rosé. It’s filled with summer berry fruits, so lush with a light touch of tannin. It is a refreshing yet dry wine.

The wine will pair delightfully with the tagine, as the fruit from the wine will balance with the sweetness of the tomato as well as the spices. The wine also has the body to support this delicious dish.

€15.49 (rosé buy one second half price) available from O’Briens Wines Nationwide

Available from O’Brien’s Wines Nationwide or Online.

RECIPE FROM…Anna Jane Kingston

10407255_10152783070183563_1020644331362686754_n-300x300-2I am a Teacher and Irish food blogger, and I am obsessed with food and clean and healthy eating. I’ve been experimenting with food since my school days, and I am continuously developing and adapting recipes to keep my body happy and healthy. I’m an 80:20 Paleo eater myself, so many of my recipes relate to that area, but I always try to make my recipes adaptable for all dietary requirements. I hope that my blog A Thyme to Eat may inspire and bring a little culinary delight to your table. You can also find me on Twitter. Happy Feasting!

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