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Moroccan Chicken and Chickpeas Tagine
Moroccan Chicken and Chickpeas Tagine

Moroccan Chicken and Chickpeas Tagine

87 Review(s)
Cook Minutes 1 Hr 5 Min
Prep : 15 minutes Cook: 45-50 minutes
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Enjoy beautiful flavours of Morocco with this warm and comforting tagine packed full of Wattie's chickpeas, and exotic spices. Delicious served over couscous with your favourite vegetables.

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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
750 g chicken thigh cutlets
2 Tbsp flour
1 onion, chopped
1 clove garlic, crushed
½ tsp ground cinmon
1 tsp ground cumin
1 cup chicken stock
400 g can Wattie's Chickpeas in Springwater, drained
½ cup raisins
1-2 tsp grated lemon zest
chopped parsley to garnish
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How do I make it ?
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Step 1
Toss the chicken thigh cutlets in flour. Heat a dash of oil in a lidded frying pan. Add chicken and brown over a high heat. Transfer chicken to a plate and set aside.
Step 2
Reduce the heat and add onion, adding a little extra oil if necessary. Cook over medium heat for 2-3 minutes until onion is soft. Add garlic, cumin and cinmon and continue cooking a further minute.
Step 3
Return chicken to the pan. Pour over stock. Bring to the boil. Reduce heat. Cover and simmer for 30 minutes.
Step 4
Add Wattie’s Chickpeas and raisins. Stir. Cover and continue cooking for a further 15-20 minutes until chicken is tender. Stir in lemon zest. Season to taste. Garnish with plenty of chopped parsley. Serve with couscous and your favourite vegetables.
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