Chicken Tagine

Chicken Tagine
My chicken and eggplant tagine recipe is a follower favourite. So healthy and yummy. How good are pine nuts? How good is cous cous!? Make this for someone you love. 


    • 3 medium eggplants
    • 800g chicken thighs, trimmed and sliced into 4 pieces per thigh
    • Olive oil
    • 5 cloves garlic, crushed
    • 2 red onions, sliced
    • 1 tsp ground coriander
    • ½ tsp chilli flakes (optional)
    • 1 cinnamon stick
    • 5 sprigs thyme
    • 2 bay leaves
    • 50g capers
    • 1 x 400g tin chopped tomatoes
    • 500ml chicken stock
    • 1 lemon, finely chopped
    • 50g toasted pine nuts
    • 1 bunch fresh coriander, chopped
    • Couscous, to serve


    1. Preheat oven to 200°c.
    2. Cut eggplants into 3cm pieces and place on a baking tray lined with baking paper. Drizzle generously with olive oil (each piece of eggplant should have a little oil on), sprinkle with salt and roast until golden brown (around 20 minutes).
    3. Heat 3 tbsp olive oil in a large pan and add garlic, onions and a pinch of salt. Sauté until golden brown.
    4. Remove garlic and onions to a bowl, turn the heat up and add chicken pieces, browning on each side.
    5. Once chicken is golden brown, add back onions and garlic, along with ground coriander, chilli flakes, cinnamon stick, thyme, bay leaves, capers, tomatoes, chicken stock, lemon, and roasted eggplant.
    6. Simmer on low-medium with the lid on for around 45 minutes, until chicken is very tender.
    7. Serve topped with coriander leaves, on a bed of buttery couscous.

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