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Fast chicken tagine

Fast chicken tagine

Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40



  • 1kg chicken thigh fillets, halved

  • 3 tablespoons chermoula spice mix or paste (see note)

  • 2 tablespoons olive oil

  • 1 onion, thinly sliced

  • 3 garlic cloves, thinly sliced

  • 1 lemon, thinly sliced

  • 100g blanched almonds

  • 140g green olives

  • 1 cup (250ml) Campbell's Real Stock Chicken

  • Couscous and chopped coriander, to serve


  • 01

    Toss chicken with half the spice mix. Heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until softened. Remove and set aside.

  • 02

    Add chicken to pan and cook over medium-high heat for 2-3 minutes each side until golden. Add lemon, nuts, olives, stock and remaining spice mix. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes or until chicken is cooked. Serve with couscous and coriander.



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