Clemengold and Chicken Tagine

Gosh, I had forgotten about this goody. This is a super tasty one pot wonder, no need for a side as there are chickpeas and olives in the recipe which is more than enough for a light summer meal.

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Serves 4


  • 4 chicken thighs and 4 drumsticks

  • 1 red onion, sliced

  • 1 clove of garlic, crushed

  • 1 red chilli, chopped

  • 2.5ml cumin seeds

  • 10ml ground cumin

  • 10ml ground coriander

  • 10ml paprika                       

  • 750ml Clemengold juice

  • 1 tin chickpeas

  • 60g green olive

  • Salt and Pepper


  1. Brown the chicken thighs in a large tagine or saucepan. Once golden, remove and set aside.

  2. In the same tagine/pan fry the onions until translucent, then add the garlic, chilli and cumin seeds and fry for a further 3 minutes.

  3. Add the ground cumin, ground coriander and paprika, and then return the chicken to the tagine/pan.

  4. Add the Clemengold juice, and if necessary extra stock/water to cover the chicken completely. Cover and allow to simmer for 45 minuter-1 hour.

  5. After about an hour, remove the lid and allow the sauce to reduce.

  6. Add the chickpeas and olives and season well. Allow to heat through before serving.

Stylist: Lisa Clark |