A Glug of Oil

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Chicken Tagine with Chickpeas

Chicken Tagine with Chickpeas recipe is surprisingly, very easy to make.

>Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, and olives, and sometimes preserved lemons.

Chicken Tagine with Chickpeas
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What is a Tagine?

Historically, it's a dish from North Africa and is the name given to the actual earthenware pot that the dish is cooked in.

Because the domed or cone-shaped lid of the Tagine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables.

Moroccan tagines are savoury stews typically made with meat, poultry or fish along with spices and vegetables and often fruit is added.

The result is melt in the mouth meat or poultry which is tasty, warming and proper feel-good food.

I know, I know, I'm always going on about it but you really do need to buy good quality tinned tomatoes otherwise the sauce will be watery and lack in taste.

I used tinned cherry tomatoes from Tesco Finest range. They are really lovely and sweet tasting. Some tinned tomatoes are actually quite bitter; definitely not what you want.

Rose Harissa

You can, of course, use regular harissa paste but I just love Rose Harissa by the brand Belazu; available in Waitrose and Sainsbury's.

Rose Harissa has a slow-burning chilli heat, balanced with a sweet smokiness that adds a real depth of flavour to any dish.

The name Harissa comes from the Arabic harasa, meaning ‘to pound’ or ‘break into pieces'.

It is not far from a straight translation of the Italian pestare, to 'pound' or 'crush' - which is where we get the word 'pesto' from.

A jar of rose harissa paste

Sweet smoked paprika

Is another amazing ingredient in this dish and for me, La Chinata brand is the best and is used by Gordon Ramsay and Rick Stein.

Over here in the UK, I've only ever seen it in Waitrose or Sainsbury's. It's available over at Amazon but please be aware of the prices because it's only £2 in Sainsbury's.

Sweet smoked paprika

My Emile Henry Tagine is made from Flame Ceramic and can be used either directly on the heat or in the oven.

Emile Henry Black Tagine

It's perfect for making delicious tagines, stews and any other recipe which requires simmering. It can be used on all direct heat sources: gas, electric or halogen (with an induction disk for induction hobs) and in the oven.

Mine is 35cm which is quite large but it is available in smaller sizes.

Anyway, on with the recipe!

Yield: 4
Author: Jan Bennett
Chicken Tagine with Chickpeas

Chicken Tagine with Chickpeas

This is a colourful and truly mouthwatering dish that you don't want to stop eating.
Prep time: 15 MinCook time: 1 H & 25 MTotal time: 1 H & 40 M


  • Olive oil
  • 3 or 4 nice chicken fillets - cut into big bite-sized pieces
  • 1 large onion - finely diced
  • 1 nice fat clove of garlic - finely chopped
  • 1 tablespoon of tomato puree
Spices and Honey
  • 1 heaped tbsp rose harissa paste - I use the brand Belazu
  • a good pinch of black pepper
  • 1 tsp of coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 2 tsp sweet paprika
  • 2 tbsp cumin
  • a good squeeze or two of runny honey
You will also need
  • 1 Knorr chicken stock cube dissolved in 200ml boiling water (OXO won't taste the same - just saying)
  • 1 x 400g canned of cherry tomatoes - use good quality ones or your sauce will not be half as nice
  • 1 x 400 can of chickpeas - rinsed and drained
  • Plus a handful of toasted flaked almonds and chopped coriander to serve along with some couscous.


Preheat the oven to 180C/350F or Gas 4
  1. Heat up a tablespoon or so two of olive oil in a large frying pan or, directly into your Tagine (if it's flame-proof and can go on the stovetop).
  2. Add the onions and cook gently over low heat, while stirring until the onions have softened, but not coloured. 
  3. This will take about 15 minutes; don't rush this bit because it will allow the onions to become sweeter.
  4. When the onions are almost done, add in the garlic and cook for a further 5 minutes; don't let the garlic burn or it will taste bitter.
  5. Now add the tomato puree and cook for a minute before adding the honey and spices listed above.
  6. Add another tablespoon of oil and throw in the chicken pieces and the harissa paste. 
  7. Turn for a couple of seconds to seal - don't let the chicken cook at the stage because it will cook when in the oven.
  8. Pour in the stock and the tin of tomatoes including their juice - break up the tomatoes and then add the rinsed and drained chickpeas. 
  9. Bring to the boil and then pop the lid on the tagine or casserole dish and put into the oven for about 45- 50 minutes by which time the chicken should be cooked through (check) and of course piping hot.
  10. Taste to check the seasoning and add more harissa or honey or whatever else think it needs.
To Serve
  1. Sprinkle over the chopped coriander and toasted flaked almonds and serve with some couscous.
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  1. Beautiful tagine! I really like using mine. Love the idea of adding the nuts on top!

  2. This looks delicious Jan. I really must invest in a tagine. I went on a cookery course on holiday in Marrakesh years ago and I've been meaning to ever since. You've inspired me!

  3. This looks delicious Jan. I really want to get a tagine.

  4. That looks delicious and I must confess I'm rather jealous of your tagine!


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