Chicken Tagine with Orange & Honey Recipe | Abel & Cole
Chicken Tagine with Orange & Honey
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Prep: 20 mins
Cook: 30 mins
Golden turmeric, sweet honey and juicy chunks of orange fill this easy chicken tagine with colour and add a touch of Middle Eastern magic to a Moroccan classic.
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701 kcal
(per portion)
Ingredients you'll need
  • 1 butternut squash
  • 4 shallots
  • A thumb of ginger
  • 1 chicken stock cube
  • 250g diced chicken leg
  • 1 tsp ground cumin
  • 1 tsp coriander seeds
  • 1 tsp mixed spice
  • 4 cardamom pods
  • 50g dried cranberries
  • A pinch of turmeric
  • 150g bulgar wheat
  • 1 courgette
  • 1 orange
  • 1 tbsp honey
From your kitchen
  • 650ml boiling water
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel the squash. Cut it in half and scoop out the seeds. Chop the flesh into 2cm chunks. Peel and halve the shallots.

  • 2.

    Peel the ginger and finely grate it. Crumble the stock cube into a heatproof jug. Pour over 400ml boiling water and set aside.

  • 3.

    Heat a deep frying pan or wok over a medium-high heat for 1 min. Add 1 tbsp oil. Tip in the diced chicken leg and halved shallots. Cook and stir for 5 mins till the chicken and shallots are golden all over.

  • 4.

    Add the squash and ginger to the frying pan with 1 tsp each of the cumin, coriander seeds and mixed spice. Lightly crush 4 cardamom pods to open them up a little and add them. Stir to mix. Add the cranberries. Pour in the chicken stock. Cover and simmer for 15 mins.

  • 5.

    While the chicken simmers, tip the bulgar wheat into a bowl and season with a pinch of salt and pepper. Add a big pinch of turmeric and stir. Pour in 250ml boiling water. Cover with cling film or a plate. Put to one side so the bulgar wheat can absorb the water. Zest and juice the orange. Grate the courgette.

  • 6.

    After 15 mins cooking, add the orange juice and 1 tbsp of the honey to the tagine. Stir in the grated courgette. Put the lid back on and cook for a further 2-3 mins till the veg are tender and the chicken is cooked through.

  • 7.

    Heap the golden turmeric bulgar wheat in warm bowls. Top with the chicken tagine. Scatter over the orange zest. Serve with the rest of the orange sliced into wedges.

  • 8.

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