Transport your tastebuds to Morocco with Sammy’s Summer Chicken Tagine. This delicious chicken dish embodies the flavours of the Middle East with plenty of vegetables and a classic combination of spices.

Sammy Jakubiak’s session presented by with Furi, Emile Henry & Luigi Bormioli as seen on The Festive Kitchen at the 2023 Sydney Christmas Market.  

Summer Chicken Tagine


6-8 boneless skinless chicken thighs
1 tbsp extra virgin olive oil
1 red onion, halved and thinly sliced
2 carrots, peeled and grated
2 zucchini, grated
2 bell peppers, sliced
1 large sweet potato, washed and diced
2 bay leaves
1 can diced tomatoes

Spice mix:
½ tsp turmeric
1 tsp garlic powder
1 tbsp Ras el hanout (Moroccan seasoning)
1 tsp paprika
½ tsp cumin

Juice and zest of 1 lemon
Juice and zest of 1 orange
1 cup sultanas
1 shallot finely diced
1 tsp honey
3 tbsp extra virgin olive oil
2 cups couscous
2 cups vegetable stock (boiling)

Handful of each parsley, coriander and mint
Pomegranate seeds
Toasted chopped almonds

To taste:



  1. Heat the extra virgin olive oil over medium in the bottom of the Emile Henry Tagine. Add the chicken and brown on both sides. Add the sliced onion, bell peppers, carrots, zucchini, squash, sweet potato  and bay leaves. Season with a pinch of salt and pepper and then sauté the vegetables for about 5 minutes. Add the spice mix and cook for a further 5 minutes. Add the diced tomatoes. Mix all ingredients together. Turn the heat down to low and put the lid on the tagine. Continue to cook over low heat for approx. 40 minutes, moving the contents of the tagine occasionally.
  2. For the couscous, in a large bowl. Mix together all the ingredients except for the Boiling vegetable. Next pour over the boiling Vegetable stock and seal the bowl with an airtight lid or cling wrap. Set aside to steam for 10 minutes then fluff up with a fork.
  3. Serve both the tagine and couscous hot with garnishes.


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