Chicken tagine with pumpkin

Paul Merry - Food Development Director
Prep time: 
2 hrs 20 mins
Cook time: 
1 hr 15 mins
  • 1 whole chicken, cut into pieces
  • 150ml passata
  • 800g potatoes, peeled and cut into large cubes
  • 400g pumpkin, peeled and cut into chunks
  • 2 onions, quartered
  • 1 (400g) tin chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • Fresh coriander to garnish
  • salt and pepper to taste


  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 25g chopped fresh coriander
  • 25g chopped fresh parsley
  • 2 tablespoons olive oil
  • salt and pepper to taste
  1. In a large bowl, combine all ingredients for the marinade, add chicken pieces, mix well and set aside for 2 hours.
  2. In a large casserole, heat the olive oil over medium heat. Add the chicken pieces (set the marinade aside) and cook until brown. Season with salt and pepper. Add the passata, marinade and 250ml of water, cook for 15 minutes over medium heat.
  3. Add the potatoes, onions and pumpkin (and 1 tablespoon of water if there isn't enough liquid), and simmer over low heat for 30 minutes.
  4. Stir in the chickpeas and cook for 15 more minutes.
  5. Arrange the chicken on a serving dish, arrange vegetables around the chicken and top with the sauce,  garnish with fresh coriander leaves.