Chicken tagine

Chicken tagine

Total: 1 hr 15 min. | Active: 15 min.
lactose-free, gluten-free
Nutritional value / person: 578 kcal
, Fat: 13 g
, Carbohydrate: 59 g
, Protein: 55 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Chicken and vegetables

2 chicken breasts, cut into pieces approx. 3 cm wide
1 tin chickpeas (approx. 240 g), rinsed, drained
1 red pepper, cut into strips approx. 2 cm wide
200 g waxy potatoes, cut into approx. 2 cm cubes
125 g carrots, cut in half lengthwise and crosswise
1 tomato, cut into approx. 2 cm cubes
50 g pitted prunes, coarsely chopped
30 g almonds
1 ½ tbsp Fine Food Ras el Hanout
¾ tsp salt

To braise in the oven

1 ½ dl water
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How it's done

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Chicken and vegetables

In a bowl, mix the chicken with all the other ingredients.

To braise in the oven

Place the casserole dish or tagine – without the lid – in the lower half of a cold oven. Preheat the oven to 200°C. Add the chicken and vegetables, pour in the water. Cover and braise for approx. 50 mins.

Good to know
Serve with: Couscous.

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