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Meals for Under £10: Chicken Tagine

This week's delicious chicken tagine recipe
This week's delicious chicken tagine recipe

WE love this recipe for chicken tagine from organic ingredients company Steenbergs.

It’s the perfect hearty tea for colder nights – and they are definitely on the way!

The recipe requires different spices, but you can simplify it by substituting them with Steenbergs Organic Tagine Spice Mix.

You’ll need:

1 clove of garlic, finely chopped

½ tsp each of organic ground ginger, cumin & paprika

A pinch organic saffron

1 free-range chicken (around 1.5kg)

55g fresh parsley, chopped

55g fresh coriander leaf, chopped

1 organic cinnamon stick

2 medium onions

30g butter

Juice of ½ lemon

1 large preserved lemon

150g green olives

Method:

Mix together the garlic, ginger, cumin, paprika, saffron, a pinch of sea salt and ¼ tsp black pepper. Rub into the whole chicken, inside and out, then set aside in fridge for at least 2 hours.

Put chicken into large casserole. Add herbs and onions and half cover with water. Add cinnamon stick. Bring to the boil, then add 2 tbsp olive oil and butter. Cover and simmer for 45 minutes.

Transfer the chicken to a plate and keep warm. Remove cinnamon stick. Boil the stock uncovered for 10 minutes, stirring regularly. Add lemon juice, preserved lemon and olives and simmer for another 5 minutes.

A few minutes after the sauce is finished, cut up the chicken into around 8 pieces, then return to the pan, turning the pieces carefully in the sauce. Taste and adjust seasoning as required. Transfer to plates and serve hot, ideally with couscous and a salad.