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Chicken Tagine

10 Portions

Diced 50/50

Diced onion

Diced carrots

Diced red pepper








Juice of lemons

Chicken stock

Dried apricots

Chopped tomatoes

Fresh mint

Fresh corriander


50 Portions

Diced 50/50 3kg

Diced onion 2kg

Diced carrots 1kg

Diced red pepper 1kg

Garlic 1 bulb

Cinnamon 12g

Cumin 50g

Ginger 25g

Paprika 50g

Turmeric 25g

Corriander 25g

Juice of lemons 6

Chicken stock 1.2 litres

Dried apricots 400g

Chopped tomatoes 1 x tins

Fresh mint 1 bunch

Fresh corriander 1 bunch


100 Portions

Diced 50/50 6kg

Diced onion 4kg

Diced carrots 2kg

Diced red pepper 2kg

Garlic 2 bulbs

Cinnamon 24g

Cumin 100g

Ginger 50g

Paprika 100g

Turmeric 50g

Corriander 50g

Juice of lemons 12

Chicken stock 2.4 litres

Dried apricots 800g

Chopped tomatoes 2 x tins

Fresh mint 2 bunch

Fresh corriander 2 bunch


  1. Combine all the spices in a bowl and set aside
  2. Coat chicken in half of the spice mix, split between 2 roasting trays and roast at 200c for 20 mins.
  3. Add all of ingredients together (apart from the fresh herbs) in a deep metal gastro along with the roasted chicken and cover. Place on middleshelf of the oven and cook at 160c for as long as possible.
  4. Add fresh mint and coriander just before service
    This dish can be served with either rice or cous cous.
    Then dip them in the egg, ensuring they are well coated
    Then roll them in the breadcrumbs ensuring they are evenly coated
    Heat the rapeseed oil in deep fat fryer or wok to 180˚C
    Add the coated chicken and cook until they reach a temperature of 75˚C
    Serve immediately
Key Points
  • Marinading the chicken in some of the spice mix the day before will add a depth of flavour to the final dish
  • This dish will benefit from a long cook in the oven. If you can prepare all the elements the day before you will be able to start cooking 1st thing in the morning

Celery, Sulphites