Spiced Chicken Tagine Recipe

Saida Mia African Food Recipes Moroccan Tagine Chicken Image
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30 Minutes Jar to Table

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SAIDA MIA ready-to-cook sauces are for quick and easy recipes that take you on a culinary adventure around the fabulous flavours of Africa.

This Spiced Chicken Tagine will grab your senses and whisk you away to the sights, sounds and smells of the Medinas of Morocco and North Africa.

My SAIDA MIA Tagine Sauce includes my family recipe North African spice blend, tomatoes, apricots and dates that are gently stewed with the chicken, fresh peppers and chickpeas for a deliciously authentic one-pot meal.

Traditionally slow-cooked in an earthenware pot, this tagine can be made in any lidded casserole pot you can put in the oven.

Here, I’ve served the tagine traditionally with couscous, it is equally good with rice (plain or jewelled) or a slice of fresh sourdough to soak up the cooking juices.

All SAIDA MIA sauces and pastes have a gentle medium heat. Add some fresh or powdered chilli to spice them up to your liking.

Ingredients & Prep

  • 1 jar SAIDA MIA Spiced Tagine sauce
  • 2 tbsp good quality oil
  • 1 medium onion, peeled and thinly sliced
  • 3 skin and boneless chicken thighs, cut into 2cm pieces
  • 1 red and 1 yellow pepper, de-seeded and cut into 2cm pieces
  • 1 standard large can chickpeas, drained and rinsed
  • 250ml chicken stock
  • Fresh, flaked or powdered chilli (optional)
  • Handful fresh coriander or parsley, chopped

Cook & Serve

  1. Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit)
  2. Heat the oil in a (lidded) casserole on the stove top at medium heat
  3. Add the onion, cook until softened
  4. Add the chicken and gently fry until lightly browned, stir to avoid burning
  5. Pour over the SAIDA MIA Spiced Tagine sauce
  6. Add the chopped peppers, chickpeas and chicken stock
  7. Add the chilli to your desired heat level
  8. Cover and cook in the oven for 20 minutes
  9. Remove from the oven, check and adjust seasoning and check the chicken is cooked
  10. If required, return to the oven until chicken is cooked through
  11. Serve in shallow bowls with couscous, rice or bread, garnished with the fresh coriander or parsley
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