I ADORE tagine. My first time every trying it was in my first year of college, when I was studying Human Nutrition and Dietetics. One of the my favourite parts of the course was the cookery class afternoons we had – we got to learn from a profession chef in the college who guided us through some seriously exotic recipes! My favourites were a Morroccan Chicken Tagine, a Seafood Paella and homemade Foccacia Bread. If I HAD to pick the best we tried, it would 100% be the tagine. My favourite spices are essentials in an authentic tagine recipe – cumin, cinnamon, coriander, to name but a few! I have two epic tagine experiences while eating out – Dada Restaurant in Dublin is UNBELIEVEABLE, and in Paris, if you ever visit, make it your mission to try the tagine at La Mosquee De Paris.
When I can, usually on the weekends, I try to test out recipes on my (sometimes willing, sometimes not…I can’t blame them!) family. Recently, I decided a tagine was just what I wanted to attempt. The result? A resounding MORE PLEASE! So, you know what that means – time to share this recipe with you! And FYI, this recipe is accessible whether you’re a meat-eater, vegetarian or vegan – Check out the options I’ve put in below!
Recipe (Serves 6)
- 1 garlic clove, finely chopped
- 1/2 tsp ground coriander
- 1 tbsp of harissa seasoning or harissa paste
- 1 tsp of ground cinnamon
- 1 tsp of ground cumin
- 1 tsp of turmeric
- 2 tbsp of tomato puree
- 1 red onion, chopped
- 1 red bell pepper, de-seeded and cut into lengths
- 1 courgette, sliced into rounds, then halved and chopped into quarter chunks
- 1 400g tin of Chickpeas
- 1 400ml tin of chopped tomatoes
- 200-300ml of chicken or vegetable stock
- 5-6 Chicken Breasts or for Vegetarian Option substitute alternatives like tofu, Quorn Chicken Pieces or an extra tin of chickpeas or kidney beans!
- A twist of black pepper & a pinch of sea salt
- Chop up your chicken breasts into 1 inch pieces, and place into a bowl. Marinade the chicken with a glug of extra virgin olive oil and the harissa. Leave for 30 minutes.
- Pre-heat the oven to 200C (fan oven). Line a baking tray with tinfoil, and when the oven is ready, roast the red pepper slices until slightly charred.
- Add a tablespoon of olive oil to a large pot, and set to a medium heat. Add the onions and garlic, and cook for 3-4 minutes until translucent.
- Next, add your spices – turmeric, cinnamon, coriander and cumin – and stir until the onions are coated.
- Add the chicken pieces, and cook until browned.
- Add the chopped tomatoes, tomato puree, stock and chickpeas. Get that arm action going, and stir everything up until combined. Add a little more stock if you think it needs it.
- Season with the black pepper and sea salt, and bring to the boil. Then turn the heat down to a simmer, and cook for 35-40 minutes, stirring every 10 minutes or so.
- When the red peppers are ready, slice them up into smaller pieces, and add to the tagine. Simmer for another five minutes with the peppers.
- Now you’re good to go! Tuck in, and appreciate the tagine-tastic vibes!
Enjoy guys! My family LOVED this recipe, which was a total win for me, as I often get funny looks for some of the ingredients I use (courgette in oats only makes sense to some people, haha!)! Tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x