A simple one-pot chicken tagine recipe packed with protein, fiber, and vitamins. Perfect for those short on time, this dish can also be adapted for vegetarians and vegans by replacing the chicken with beans or pulses.
1: Mix the chicken thighs with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours.
2: Heat the coconut oil in the base of a tagine or heavy-based casserole dish. Fry the chicken for 2-3 minutes.
3: Remove the chicken from the dish using a slotted spoon and set aside.
4: Fry the onion for five minutes, or until soft. Stir in the garlic and spices.
5: Add the chicken back to the dish, along with the stock, dates, and tomatoes.
6: Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour.
7: After 45 minutes, add the chickpeas and carrots and stir until well combined.
