Spiced Fruit and Chicken Tagine

Served with Pomegranate, Coriander, Cous Cous and Flat Bread


  • 3 pieces chicken (legs and thighs, skinned)
  • 1 small onion chopped
  • 1 clove garlic grated
  • 1 tsp ground coriander
  • 0.50 tsp ground cinnamon
  • 0.50 tsp ground turmeric
  • 1 tsp ground cumin
  • 200 g chopped tomatoes
  • 50 g sultanas
  • 50 g dried apricots
  • 200 ml chicken stock
  • 6 tablespoons olive oil
  • salt and pepper
  • 70 g cous cous
  • 85 ml chicken stock
  • 1 pomegranate
  • 1 tablespoon of chopped coriander leaf
  • 250 g plain flour
  • 250 g strong white flour
  • 10 g salt
  • 5 g dried yeast
  • 160 ml water
  • 160 ml natural yoghurt
  • 1 tblsp olive oil
  • fresh coriander for garnish


  1. Make the dough by mixing the dry ingredients, adding half the liquid into a well in the centre. Start the mixer and add the rest of the liquid as needed to make a soft dough.
  2. Keep the mixer going for 10 minutes. In the meantime, skin the chicken thighs and fry them in a heavy base saucepan in 1 tablespoon of olive oil until light brown. Take off the heat and put onto a plate.
  3. Put the dough in a mixing bowl in a low oven temperature covered by a tea towel to prove. Using the chicken saucepan reheat and add onion and garlic plus 1 tablespoon olive oil and cook on medium-high heat until softened. Add spice and cook for further 2 minutes.
  4. Next add chopped tomatoes and chicken stock. Stir to deglaze. Add back chicken pieces plus apricots and sultanas. Season to taste. Cover and allow to cook on a medium simmer for 30 minutes.
  5. Meanwhile deseed pomegranate and chop coriander. Pour hot chicken stock onto cous cous. Cover with cling film and allow to soak. Take flatbread from the oven, knead and form into small disks.
  6. Heat frying pan and fry flatbreads on either side. Rub with buttered parchment and keep warm until serving. Add pomegranate and chopped coriander to cous cous
To plate
  1. Serve chicken tagine by first removing bone from chicken thigh and accompany with cous cous and flat bread.

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