Name: This Chicken and Capsicum Tagine is a flavour-filled family favourite
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 600g chicken thigh fillets, chopped; 1 large red onion, coarsely chopped; 1 large red capsicum, cut into 2cm-wide strips; 1 tbsp ground paprika; 2 tsp ground cumin; 400g jar tomato passata sauce; 400g can chickpeas, drained, rinsed; ¹⁄³ cup raisins; 1 tbsp honey; 1 chicken stock cube, crumbled; ½ cup chopped fresh coriander, plus extra leaves to serve; Cooked couscous, to serve

This Chicken and Capsicum Tagine is a flavour-filled family favourite

A rich and fragrant one-pan dinner.

Skip to Recipe

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

600g chicken thigh fillets, chopped

1 large red onion, coarsely chopped

1 large red capsicum, cut into 2cm-wide strips

1 tbsp ground paprika

2 tsp ground cumin

400g jar tomato passata sauce

400g can chickpeas, drained, rinsed

¹⁄³ cup raisins

1 tbsp honey

1 chicken stock cube, crumbled

½ cup chopped fresh coriander, plus extra leaves to serve

Cooked couscous, to serve

Method

Step 1

Heat a lightly oiled, large, deep frying pan over a medium-high heat. Add chicken. Cook, turning occasionally, for 6-8 mins, or until evenly browned. Add onion and capsicum. Cook, stirring, for a further 2 mins.

Step 2

Stir in spices to coat chicken and vegetables.

Step 3

Stir in passata, chickpeas, raisins, honey, stock cube and 1½ cups water. Bring to boil. Gently boil for about 15 mins, or until slightly thickened and chicken is cooked. Season with salt and pepper. Stir in coriander.

Step 4

Serve with couscous. Garnish with extra coriander leaves.

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