chicken tajine recipe – Simple Meal Plans

video password: fresh [case sensitive]

prepare ahead?

You could easily prepare this a few days in advance and keep in the fridge. Like most stews it will improve if left for a day or two.

leftover potential

Will keep in the fridge for a week or so.

variations for fun

vegetarian / vegan – try turning this into a chickpea & vegetable tajine. Replace the chicken with 2 cans of chickpeas and stir in a few handfuls of baby spinach to wilt just before serving.

no fennel seeds? – Just give them a miss or replace with some ground cumin.

chicken & veg – feel free to add in any veg you have on hand. Cooked pumpkin or sweet potato are often used in Morocco. Cauliflower will soak up the sauce and add to the texture. Wilting some baby spinach is another option,

no ground coriander? – Replace with coriander seeds or ground cumin.

no canned tomato – replace with pureed tomatoes or tomato passata or even some tomato pasta sauce (marinara).

more authentic – replace the fennel seeds with the Moroccan spice blend, ras el hanout.

problem solving guide

chicken too tough – it’s important to simmer the chicken gently otherwise it will toughen up. Next time make sure you cook the chicken on a lower heat. For now a little extra gently simmering may help.

chicken undercooked – the larger your chicken pieces, the longer they will take to cook. Next time, cut the chicken into smaller pieces but for now just simmer for longer. It’s a good idea to chop a piece of chicken in half to make sure it is all cooked through before serving.

too watery – simmer for a little longer to help the sauce reduce down.

too bland? add in a little more coriander and remember to be generous with the salt and pepper.

serving suggestions

Traditionally tajines are served with bread or couscous to soak up the juices.

My favourite method is to serve on a bed of cauliflower ‘rice’. A green salad or some steamed broccoli would complete the meal.