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Chicken and vegetable tagine

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1 tbsp tbsp rapeseed oil rapeseed oil
1 red onions red onion
(finely sliced)
3 carrots carrot
(peeled and finely diced)
2 red peppers red pepper
(deseeded and finely sliced)
2 garlic garlic
1 tbsp tbsp cumin cumin
1 tbsp tbsp chilli flakes chilli flakes
1 tbsp tbsp ground tumeric ground tumeric
1 tsp tsp hot paprika hot paprika
1 tsp tsp cinnamon cinnamon
1 tsp tsp dried oregano dried oregano
1 kg kg chicken legs chicken legs
800 g g chopped tomatoes chopped tomatoes
(from a tin)
400 ml ml water water
1 tbsp tbsp Runny Honey Runny Honey
salt salt

For the couscous

400 g g couscous couscous
700 ml ml vegetable stock vegetable stock
1 lemons lemon
(juice and zest)
31 g g parsley parsley
(roughly chopped)
31 g g mint mint
(roughly chopped)

Chicken and vegetable tagine

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1:10 h


Combining so many wonderful herbs and spices together, try making this tagine a day ahead to let the flavours develop. Plus, you can swap the chicken for a tin of chickpeas and a handful of chopped apricots, remove the honey and use vegetable stock to make this dish vegan.

1. Heat the oil in a large casserole dish and fry the onion for 5 minutes until soft. Add the carrots, pepper and garlic and cook for 3 minutes, then mix in the spices and oregano.

2. Add the chicken, chopped tomatoes and water and bring to a simmer. Season well and stir through the honey, gently simmering for 45 minutes until cooked through and flavoursome.

3. Make the couscous just before serving. Place in a bowl and pour over the hot stock. Cover with clingfilm and leave for 5 minutes, then fluff with a fork and mix through the lemon and herbs.