Saturday Supper Recipe with Ruby & Kind

Saturday supper recipe: Chicken Tagine

chicken tagine supper recipe by Ruby & Kind photographed by Sara Delaney

If you’re looking for a super easy Saturday supper recipe this weekend, you won’t go far wrong with this delicious Chicken Tagine recipe by Ruby and Kind and their sister company The Original Supper Box Company. We’ve featured a couple of their recipes already and are excited to announce that over the next few months we will be bringing you a recipe a week, so bookmark the blog if you’re one of those people who are always searching for recipe inspo come the weekend.

chicken tagine supper recipe by Ruby & Kind photographed by Sara Delaney

You will need…

2 Chicken Thighs (skin on, per person)

1 white onion

1 Lemon

10g Smoked paprika

5g Turmeric

Chilli Powder to taste

10g Cumin

100g Olives

2 cloves garlic

00g tin of chopped tomato

Small bunch of parsley

220g Cous Cous

Salt & Pepper

Olive Oil

chicken tagine supper recipe by Ruby & Kind photographed by Sara Delaney

chicken tagine supper recipe by Ruby & Kind photographed by Sara Delaney

Here’s what to do…

Chicken Tagine

  1. Pre-heat oven to 190c / fan 180c / gas mark 5
  2. Place a large flat based pan on a high heat and add a glug of olive oil
  3. Peel and chop the onion and garlic and add to the pan
  4. Place the chicken thighs in the pan, add the blend of spices and cook on each side for 2 minutes
  5. Add the chopped tomatoes and allow to cook for a few minutes before transferring the contents into a casserole dish or tagine
  6. Roughly chop the whole lemon and parsley and add to the tagine
  7. Add the olives and a pinch of salt and pepper and place in the pre-heated oven for 20 minutes (or until chicken is fully cooked)

chicken tagine supper recipe by Ruby & Kind photographed by Sara Delaney

chicken tagine supper recipe by Ruby & Kind photographed by Sara Delaney

chicken tagine supper recipe by Ruby & Kind photographed by Sara Delaney

Lemon Cous Cous

  1. Place the cous cous into a bowl along with the turmeric and salt and pepper
  2. Grate the zest of a lemon into the cous cous and add a glug of olive oil
  3. Cover the cous cous evenly with the freshly boiled water from a kettle and cover with a plate and leave for 3 minutes
  4. Remove the plate and stir with a fork before replacing the plate for a further 4 minutes

chicken tagine supper recipe by Ruby & Kind photographed by Sara Delaney

chicken tagine supper recipe by Ruby & Kind photographed by Sara Delaney

Tip: Give the chicken enough time to get a crispy skin before adding the tomatoes for a lovely texture.

chicken tagine supper recipe by Ruby & Kind photographed by Sara Delaney

Check out the utensils we used and click the images below to shop them…

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