Shane Delia's Harissa Tagine with Chicken

Shane Delia's Harissa Tagine with Chicken

Cooking time


Tagine Puree

Place all ingredients in a blender and puree to a paste


In a pan toast off all the spices together until fragrant then remove from pan.

Add Extra Virgin Olive Oil and return pan to the heat. Add the tagine puree and allow to simmer for a few minutes then add the toasted dry spice to the puree.

Stir to combined then add the tomatoes, chickpeas and water and simmer

Separate the chicken thigh from the drumstick

Place chicken in the tomato harissa puree and simmer on a low heat for 30 minutes until the chicken is cooked through.

Place in a serving dish and enjoy!

Ingredients Chevron Icon

Tagine Puree

2 tbsp tomato paste

100gms roasted red capsicums, in a jar or fresh

1 large brown onion pealed

4 cloves garlic

½ preserved lemon

½ bunch fresh coriander. Roots and stems, no leaves


Pinch of saffron

4 chicken thighs (skin-off) with the bone

1 tbsp cumin powder

1 tbsp coriander powder

1 tsp red allepo pepper

1 tsp cayenne pepper

1 tsp smoked paprika

1 tsp turmeric

1 tsp fennel seeds

1 tsp black pepper, crushed

80ml Cobram Estate Robust Flavour Extra Virgin Olive Oil

Salt, to taste

100g crushed tomatoes

400ml water

100g tinned chickpeas