Moroccan Chicken Tagine
-
Brand
This gourmet Moroccan Chicken Tagine is a fusion of traditional North African flavours and modern culinary expertise. An aromatic stew combining succulent boneless chicken thigh with a rich blend of MAGGI® Rich & Rustic Tomato Sauce, MAGGI® Chicken Bouillon, harissa paste, and a medley of fragrant spices which result in a dish that's sure to captivate your customers' taste buds. The tender chicken, combined with the sweetness of butternut squash and the subtle heat of red peppers creates a perfect balance of flavours, making it an ideal recipe for the winter months.
This recipe is a testament to the versatility and heritage of Moroccan cuisine, making it a standout addition to your menu, which will surely upscale your customers' dining experience. Quick and easy to prepare, this Moroccan Chicken Tagine is suitable for various establishments, from bustling restaurants to intimate pubs. Elevate your menu offerings with this flavourful dish and transport your customers to the vibrant streets of Morocco with every savoury bite.
Discover the full recipe below or discover more menu ideas in the dedicated section, and treat your customers to a culinary journey they won't soon forget.
- 1kg chicken thigh, boneless& skinless
- 400g MAGGI® Rich & Rustic Tomato Sauce
- 50g harissa paste
- 20ml olive oil
- 200g shallots, diced
- 15g garlic, sliced
- 10g ginger, peeled and grated
- 500g butternut squash, peeled and diced
- 200ml water
- 20g clear honey
- 320g red pepers (2)
- 10g MAGGI® Chicken Bouillon
- 500g cous cous
- 10ml olive oil
- 600ml boiling water
- 10g coriander
- 10g lemon zest
- 140g dried apricots
-
1Preheat the oven to 180˚C. Place the chicken into a bowl and add the harissa then mix to coat and allow to marinade for 30 minutes
-
2Heat the oil in a deep saucepan then add the vegetables and sweat for 10 minutes.
-
3Add the garlic and ginger cook for 1 minute then add the chicken, MAGGI® Rich & Rustic Tomato Sauce and water then cover and place into the oven. Cook for 1 hour.
-
4Place the cous cous, oil and MAGGI® Chicken Bouillon into a bowl then pour over the water and cover with cling film.
-
5After 10 minutes, fluff the cous cous with a fork and spoon into serving bowls.
-
6Spoon the chicken stew on top and garnish with coriander, and lemon zest and dried apricots.
Harissa is a fiery North African spice paste. A mixture of roasted peppers, chilli, garlic, caraway seed, ground cumin, tomato puree, salt and olive oil which is great with meat, fish or vegetables.
|
TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
756kJ 180 kcal |
2000kJ 476 kcal |
8400 kJ 2000 kcal |
24% |
|
Fat |
5.7g |
15.0g |
70 |
21% |
|
of which: saturates |
1.2g |
3.3g |
20 |
17% |
|
Carbohydrate |
20.6g |
54.6g |
260 |
21% |
|
of which: sugars |
5.6g |
14.8g |
90 |
16% |
|
Fibre |
2.3g |
6.2g |
- |
- |
|
Protein |
10.4g |
27.5g |
50 |
55% |
|
Salt |
0.22g |
0.58g |
6 |
10% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
2000kJ 476 kcal |
15.0 g | 3.3 g | 14.8 g | 0.58 g |
| 24%* | 21%* | 17%* | 16%* | 10%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
