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Home Tajine with chicken, bell pepper and potato

Tajine with chicken, bell pepper and potato

Stew Chicken Moroccan Family Winter warmer Slow cooking Vegetables

This is the dish that puts a smile on everyone's face at the table. Spiced chicken, tender potatoes, bell pepper and courgette all come together in a tajine, where everything slowly cooks at a low temperature and the flavours meld together completely.

The cone-shaped lid catches all the steam and returns the moisture to the dish, making your chicken meltingly tender while keeping the vegetables full of flavour. Minimal fuss, maximum reward. Exactly as it should be.

x_ckl_recipe_markerTajine with chicken, bell pepper and potato A generously spiced tajine with juicy chicken, colourful bell peppers and soft potatoes. Comfort food at its finest, with a North African twist. How do you make a tajine with chicken, bell pepper and potato? Main course Moroccan 4 servings 20 min 1 hour 25 min

Toss the chicken pieces with olive oil, cumin, turmeric, paprika, cinnamon, salt and pepper. Leave to marinate for at least 15 minutes.
Heat a drizzle of olive oil in the tajine over medium heat. Add the onion and garlic and gently cook for 3 minutes until softened and translucent.
Add the marinated chicken and brown it all over, about 5 minutes.
Add the potato cubes, bell pepper pieces, courgette and diced tomatoes. Stir everything together gently.
Pour in 150 ml of water or chicken stock. Place the lid on the tajine and let everything simmer on low heat for 45 minutes.
After 45 minutes, check that the potatoes are cooked through and the chicken is nice and tender. Add a small splash of water if needed.
Taste and season with extra salt, pepper or a squeeze of lemon juice. Scatter over fresh coriander or flat-leaf parsley and serve straight from the tajine.

Stew Chicken Moroccan Family Winter warmer Slow cooking Vegetables 600 g chicken pieces (thigh or breast), cut into large chunks 3 tbsp olive oil 1 tsp ground cumin 1 tsp turmeric 1 tsp paprika (sweet or smoked) ½ tsp ground cinnamon Salt and pepper to taste 1 large onion, cut into half-rings 3 cloves of garlic, finely chopped 400 g potatoes, peeled and cut into 2 cm cubes 2 bell peppers (red and yellow), cut into large pieces 1 courgette, cut into half-slices 2 ripe tomatoes, diced (or 1 tin of chopped tomatoes, 400 g) 150 ml water or chicken stock Fresh coriander or flat-leaf parsley, to garnish 1 tbsp lemon juice Tajine Chopping board Sharp knife Mixing bowl Wooden spoon Stoneware Dinnerware stoneware-dinnerware Tajine tajine-store Mixing Bowl mixing-bowl Cosy & Trendy Tajine Induction - Black/Orange - ø 25 cm Cosy & Trendy ["Tajine"] Cosy & Trendy Tajine Nora ø 31 cm / 2.8 liter Cosy & Trendy Tajine Emile Henry Tajine Delight - Grand Cru - Suitable for induction - ø 33.5 cm / 4 liters Emile Henry Tajine Creamy Butter Chicken foodies-creamy-butter-chicken Moroccan stew with chicken and pumpkin foodies-moroccan-stew-with-chicken-and-pumpkin Spicy chicken teriyaki wok with cashew nuts foodies-spicy-chicken-teriyaki-wok-with-cashew-nuts Hungarian Goulash foodies-hungarian-goulash

Recipe

Tajine with chicken, bell pepper and potato

A generously spiced tajine with juicy chicken, colourful bell peppers and soft potatoes. Comfort food at its finest, with a North African twist.

Course	Main course
Kitchen	Moroccan
Servings	4 servings

Preparation time

Preparation time	20 min
Total	1 hour 25 min

Equipment

Tajine
Chopping board
Sharp knife
Mixing bowl
Wooden spoon

Ingredients

600 g chicken pieces (thigh or breast), cut into large chunks
3 tbsp olive oil
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika (sweet or smoked)
½ tsp ground cinnamon
Salt and pepper to taste
1 large onion, cut into half-rings
3 cloves of garlic, finely chopped
400 g potatoes, peeled and cut into 2 cm cubes
2 bell peppers (red and yellow), cut into large pieces
1 courgette, cut into half-slices
2 ripe tomatoes, diced (or 1 tin of chopped tomatoes, 400 g)
150 ml water or chicken stock
Fresh coriander or flat-leaf parsley, to garnish
1 tbsp lemon juice

How do you make a tajine with chicken, bell pepper and potato?

Toss the chicken pieces with olive oil, cumin, turmeric, paprika, cinnamon, salt and pepper. Leave to marinate for at least 15 minutes.
Heat a drizzle of olive oil in the tajine over medium heat. Add the onion and garlic and gently cook for 3 minutes until softened and translucent.
Add the marinated chicken and brown it all over, about 5 minutes.
Add the potato cubes, bell pepper pieces, courgette and diced tomatoes. Stir everything together gently.
Pour in 150 ml of water or chicken stock. Place the lid on the tajine and let everything simmer on low heat for 45 minutes.
After 45 minutes, check that the potatoes are cooked through and the chicken is nice and tender. Add a small splash of water if needed.
Taste and season with extra salt, pepper or a squeeze of lemon juice. Scatter over fresh coriander or flat-leaf parsley and serve straight from the tajine.

Cooking mode Prevents your screen from going to sleep

A tajine cooks at its own unhurried pace, and that is precisely its strength. The cast iron distributes heat evenly, keeping your chicken tender and the vegetables holding their texture and flavour. Simply place it on the table and let everyone help themselves. Eating together always tastes better.

Serve this dish with couscous or fresh bread to mop up the sauce. Leftovers are just as good the next day — the flavours only deepen overnight. Store them covered in the fridge and reheat gently over a low heat in the tajine.

Related products

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Emile Henry Tajine Delight - Grand Cru - Suitable for induction - ø 33.5 cm / 4 liters

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