Chicken Tagine

  • 10 Portions

    Diced 50/50

    Diced onion

    Diced carrots

    Diced red pepper








    Juice of lemons

    Chicken stock

    Dried apricots

    Chopped tomatoes

    Fresh mint

    Fresh corriander


  • 50 Portions

    Diced 50/50 3kg

    Diced onion 2kg

    Diced carrots 1kg

    Diced red pepper 1kg

    Garlic 1 bulb

    Cinnamon 12g

    Cumin 50g

    Ginger 25g

    Paprika 50g

    Turmeric 25g

    Corriander 25g

    Juice of lemons 6

    Chicken stock 1.2 litres

    Dried apricots 400g

    Chopped tomatoes 1 x tins

    Fresh mint 1 bunch

    Fresh corriander 1 bunch


  • 100 Portions

    Diced 50/50 6kg

    Diced onion 4kg

    Diced carrots 2kg

    Diced red pepper 2kg

    Garlic 2 bulbs

    Cinnamon 24g

    Cumin 100g

    Ginger 50g

    Paprika 100g

    Turmeric 50g

    Corriander 50g

    Juice of lemons 12

    Chicken stock 2.4 litres

    Dried apricots 800g

    Chopped tomatoes 2 x tins

    Fresh mint 2 bunch

    Fresh corriander 2 bunch


  1. Combine all the spices in a bowl and set aside
  2. Coat chicken in half of the spice mix, split between 2 roasting trays and roast at 200c for 20 mins.
  3. Add all of ingredients together (apart from the fresh herbs) in a deep metal gastro along with the roasted chicken and cover. Place on middleshelf of the oven and cook at 160c for as long as possible.
  4. Add fresh mint and coriander just before service
    This dish can be served with either rice or cous cous.
    Then dip them in the egg, ensuring they are well coated
    Then roll them in the breadcrumbs ensuring they are evenly coated
    Heat the rapeseed oil in deep fat fryer or wok to 180˚C
    Add the coated chicken and cook until they reach a temperature of 75˚C
    Serve immediately
Key Points
  • Marinading the chicken in some of the spice mix the day before will add a depth of flavour to the final dish
  • This dish will benefit from a long cook in the oven. If you can prepare all the elements the day before you will be able to start cooking 1st thing in the morning

Celery, Sulphites