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