Saida’s Kitchen cook-in sauces are for quick and easy recipes that take you on a culinary adventure around the fabulous flavours of Africa. This Somali Chicken Tagine recipe will grab your senses and whisk you away to the sweet and tangy flavours of traditional Africa..
Our Somali tagine sauce was prepared from my family recipe with a traditional spice blend: green jalepeños, sultanas, green peppers – and a dash of tamarind for sourness.
Traditionally slow cooked in an earthenware pot, this tagine can be made in any lidded casserole pot you can put in the oven. Here, I’ve served the tagine traditionally with couscous but it is equally good with rice (plain or jewelled) or a slice of fresh sourdough to soak up the cooking juices.
Add some fresh or powdered chilli to spice up your Saida’s Kitchen Somali tagine sauce to your liking.
- 1 jar of Saida’s Kitchen Somali tagine sauce
2 tbsp olive or coconut oil
1 medium onion peeled and thinly sliced
3 skinnned and boneless chicken thighs or breast, cut into 2cm pieces
1 red and 1 yellow pepper, de-seeded and cut into 2cm pieces
1 standard large can chickpeas, drained and rinsed
250ml chicken stock
Handful fresh coriander or parsley, chopped
Salt and pepper
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit)
- Heat the oil in a (lidded) casserole on the stove top at medium heat. Add the onion, cook until softened. Add the chicken and gently fry until lightly browned, stir to avoid burning.
- Pour over the SAIDA’S KITCHEN Somali tagine sauce.
- Add the chopped peppers, chickpeas, and chicken stock. Cover and cook in the oven for 15 to 20 minutes. Remove from the oven, check, and adjust seasoning and check the chicken is cooked. If required, return to the oven until chicken is cooked through.
- Serve in shallow bowls with plain couscous, rice or bread, garnished with the fresh coriander or parsley.