North African Chicken Tagine

Serves 10 | Cooks In 120 Mins


  • 20 Chicken Thighs, bone and skin on
  • 40ml Vegetable Oil
  • 400g Peeled and sliced Shallots
  • 4 Peeled and crushed Garlic Clove
  • 30g Peeled and grated Ginger
  • 2 Tsp Cumin Seeds
  • 2 Tsp Coriander Seeds
  • 4 Cinnamon sticks
  • 2 Pinch Saffron
  • 2 Tsp Ground Ginger
  • 1 Pinch Dried Chilli Flakes
  • 800g Peeled and diced Butternut squash
  • 1000ml Chicken Stock (Liquid)
  • 2 Tbsp Honey
  • 40g Chopped Coriander

Allergy information


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  1. Ensure the chicken is dry and season it. Batch fry in a large heavy bottomed saucepan/casserole until golden and set aside.
  2. Turn the pan to a medium heat and add the shallots and cook until golden, then add the garlic and ginger and cook for another minute or two then add the spices and cook for a further minute.
  3. Add the squash to the pan and stir through. Place the chicken on top of the squash and shallots and pour over the stock and honey.
  4. Bring to a gentle simmer and transfer to the oven (at approx 180C), covered for 20 minutes and then uncovered for a further half and hour.
  5. Scatter over the coriander and serve with cous cous and mild peri peri yoghurt dressing.