Tag: tagine recipe

Chicken & Lemon Tagine with warm humous

This is so tasty, healthy.  easy to make, and you can use up any veg that you might have in the cupboard. Don’t be afraid to experiment!

Ingredients for Tagine: 

2 tablespoons olive oil

1 large onion cut into chunky wedges

1 large red pepper cut into thick strips

10 chestnut mushrooms

2 large courgettes, cut in half and into chunks

1 preserved lemon finely sliced

10 dried apricots

1 teaspoon tamarin powder

1 teaspoon cumin powder

1 tablespoon of Barts Spice Baharat

2 large chicken breasts, sliced into chunky strips

4 large fresh tomatoes, diced

150ml chicken stock

Seasalt & freshly ground black pepper to season

Ingredients for warm humous:

800g tinned chick peas

2 tablespoons extra virgin olive oil

Juice of 2 fresh lemons

8 tablespoons of juice from the tagine

1 teaspoon garlic powder

Seasalt & freshly ground black pepper to season

– serves 3/4 people –


1. Add the olive oil and onion into the pan of the tagine and heat through on the hob.

2. Once the onions have started to soften, add in the mushrooms, peppers, courgettes, apricots and preserved lemons to the pan and cook until softened.

3. Add in the chicken and all spices, give a good stir and increase the heat in order for the chicken to seal

4. Add in the chopped tomatoes (must be fresh, not tinned!) and chicken stock, give a good stir and then pop on the tagine lid and move to a pre-heated oven on Gasmark 6 for 1 hour, stirring occastionally.

5. 10 minutes before the tagine is ready, add the chickpeas, olive oil and lemon juice to a small saucepan, and using a hand blender, blitz until turned into a smooth paste. It will look very dry at this point.

6. Take some stock from the tagine pan and add to the chickpea mix. Season with the garlic powder, salt and pepper and if needed, a little more lemon juice or stock from the tagine to ensure a nice silky texture.

7. Place the humous onto a low heat on the hob and leave to warm through, stirring occasionally to ensure that it doesn’t dry too much or stick to the base of the pan.

8. Plate up the humous, leaving a little well in the middle, then pour in the tagine juices and lovely chicken and veg for serving.