Chicken and Prawn Tagine: Recipe

This is a great recipe for the winter months, full of warming spice, comforting and packed with flavour. Here we have used the vegetables that we had leftover in the fridge, but you can mix this up based on what you have.

Gemma went to Morocco a couple of years ago and completely fell in love with the flavours. Packed with spice, but in a subtle way, every dish had layers of flavour and were so incredibly complex. This recipe is inspired by those dishes, but done in a way that is easy to produce at home. The supermarkets have really improved over the past few years when it comes to Moroccan spices so it should be easy for you to find the below ingredients, and once you have them you will want to use them in lots of recipes. Harissa is wonderful on seafood, just like our mackerel recipe here, and is also amazing on things like halloumi.

This recipe uses shell on prawns because we think having the shells in the tagine adds flavour, as well as looking much more pleasing! However you can use shelled prawns (they need to be raw) and add them at the same point as the shelled ones below.

We have also used a tagine pot, which we love and find that it produces the most tender chicken, however you can use a casserole pot if you don’t have one.

This recipe serves four if you serve along rice or cous cous (which would be more traditional) or two as a stew on its own (you could add chickpeas to bulk it out a little).

Prawn Tagine


  • 1 yellow pepper
  • 6 mushrooms
  • 1 onion
  • 2 garlic cloves
  • 2 chicken thighs
  • 6 large shell on prawns
  • 1 canned tinned tomato
  • 200ml of chicken stock (made from one stock cube)
  • two teaspoons of harissa
  • two teaspoons of ras el hanout
  • Handful of freshcoriander
  • Tablespoon of oil (rapeseed works well)


  1. Start off by adding the oil to a saucepan and bringing to a medium heat. Finely chop the onion and add to the pan.
  2. Cook down for around five minutes on a medium heat. You want the onions to be beautifully soft and starting to colour.
  3. Roughly chop the pepper and the mushrooms and add to the pan. Cook for two minutes before adding sliced garlic.
  4. Cook for another minute before removing the vegetables with a slotted spoon (to allow the oil to stay in the pan) and add to the tagine dish.
  5. Chop the chicken thighs into quarters and add to the saucepan. There should be enough oil leftover to prevent the chicken from sticking but feel free to add a little more if needed.
  6. Cook on a medium heat until golden brown, and then add the harissa and ras el hanout. Cook for a minute to allow the spices to toast, which will give you a much better flavour.
  7. Add the chicken stock and the chopped tomatoes and bring to the boil.
  8. Remove from the heat and add to the tagine with the vegetables.
  9. Put the lid on and into the oven for at least an hour. If you need to go out you can put it on to around 150 and leave for up to three hours for the flavours to develop even more, and the chicken will be super tender.
  10. Once you are almost ready to serve add the shell on prawns to the top of the tagine, add the lid and put back into the oven for 5-6 minutes depending on the size of the prawns.
  11. The prawns will steam in the tagine and take on all of the spices. The prawns need to be solid in colour, rather than having a transparent look – so you know they are cooked through.
  12. Remove from the oven and leave to stand for a few minutes with the lid on before serving. When at the table add finely chopped coriander over the top of the dish.

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