Recipes
Chicken Tagine
Ingredients
10 Portions
Diced 50/50 Chicken: 600g
Diced Onion: 400g
Diced Carrots: 200g
Diced Red Pepper: 200g
Garlic: 1 clove
Cinnamon: Pinch
Cumin: 10g
Ginger: 5g
Paprika: 10g
Turmeric: 5g
Coriander: 5g
Juice of Lemons: 1
Chicken Stock: 240ml
Dried Apricots: 80g
Chopped Tomatoes: 500g
Fresh Mint: 1 sprig
Fresh Coriander: 1 sprig
50 Portions
Diced 50/50 Chicken: 3kg
Diced Onion: 2kg
Diced Carrots: 1kg
Diced Red Pepper: 1kg
Garlic: 1 bulb
Cinnamon: 12g
Cumin: 50g
Ginger: 25g
Paprika: 50g
Turmeric: 25g
Coriander: 25g
Juice of Lemons: 6
Chicken Stock: 1.2 litres
Dried Apricots: 400g
Chopped Tomatoes: 1 tin
Fresh Mint: 1 bunch
Fresh Coriander: 1 bunch
100 Portions
Diced 50/50 Chicken: 6kg
Diced Onion: 4kg
Diced Carrots: 2kg
Diced Red Pepper: 2kg
Garlic: 2 bulbs
Cinnamon: 24g
Cumin: 100g
Ginger: 50g
Paprika: 100g
Turmeric: 50g
Coriander: 50g
Juice of Lemons: 12
Chicken Stock: 2.4 litres
Dried Apricots: 800g
Chopped Tomatoes: 2 tins
Fresh Mint: 2 bunches
Fresh Coriander: 2 bunches
Method
- Combine all the spices in a bowl and set aside
- Coat chicken in half of the spice mix, split between 2 roasting trays, and roast at 200°C for 20 minutes
- Add all ingredients (except fresh herbs) to a deep metal tray along with the roasted chicken, cover, and cook at 160°C for as long as possible
- Add fresh mint and coriander just before service
- Serve immediately with rice or couscous
Key Points
Marinating the chicken in some of the spice mix the day before will add more depth of flavour
The dish benefits from a long cook in the oven. Preparing everything the day before allows you to start cooking first thing in the morning
Allergens
Celery, Sulphites, Gluten, Eggs, Milk, Mustard
