Chicken, Chickpea, Tomato & Harissa Tagine

Shane Delia

Cook Time 1 hour

Servings 4


Tagine Puree

2 tbsp tomato paste

100g roasted red capsicums, in a jar or fresh

1 brown onion, peeled

4 cloves garlic

½ preserved lemon

4 long red chillies

4 bullet chillies

½ bunch fresh coriander, roots and stems no leaves


2 chicken Marylands, skinless (separate the thigh from the drumstick)

pinch of saffron

1 tbsp cumin powder

1 tbsp coriander powder

1 tsp red Aleppo pepper/ pul biber (if available)

½ tsp cayenne pepper

1 tsp smoked paprika

1 tsp turmeric

1 tsp fennel seeds

1 tsp black pepper, crushed

80ml extra virgin olive oil

salt, to taste

100g crushed tomatoes

200ml water

100g tinned chickpeas


Place all tagine puree ingredients in a blender and puree to a paste.

In a pan toast off all the spices together until fragrant then remove from the pan. Then add the toasted dry spice to the puree. Add oil and return the pan to heat. Seal and season with salt until brown on all sides and remove from the pan. Then add the chickpeas to the pan and cook until brown and the chickpeas have absorbed the flavours in the pan. Add the tagine puree, tomato and water and allow to simmer for a few minutes. Stir to combine, then add the chicken, put the lid on and cook on low heat for 30 minutes until the chicken is cooked through. The longer this cooks the stronger the flavours are enhanced.

Place in a serving dish, with yoghurt and couscous and enjoy!


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