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Chicken Tagine


  • 400g chicken thigh or breast, cut into cubes
  • 1 clove garlic, minced
  • 1 tbsp harissa paste
  • 1 bunch flat-leaf parsley, roughly chop the stalks and finely chop the leaves
  • 1 tsp cumin seeds, whole or ground
  • 1 tsp fennel-seeds, whole or ground
  • 1 stick cinnamon
  • Preserved lemon, if available, otherwise use 2 thick slices of lemon, salted on both sides and leave for at least 30 minutes to 1 hour
  • 10 dried apricot halves, cut into quarters
  • 10 dried peach halves, optional, cut into quarters
  • Salt and pepper to taste
  • 2 tbsp oil
  • Cup water
  • 0 : 15

    Combine the chicken, garlic, parsley stalks and harissa paste, mix well and put aside. Pre-heat the BBQ with the Skottel in place for 3-4 minutes. Add a drizzle of oil, the cumin seeds and cinnamon stick. When the seeds start popping, add the chicken. Turn the chicken over once or twice before adding the water.

    Cover and cook for 6-7 minutes then add the remaining ingredients except the parsley leaves, stir a few times, cover and cook for a further 5 minutes.

    Transfer to a serving dish. Sprinkle the chopped parsley leaves over the dish. Season with salt and pepper and serve immediately.