Recipe
Prawn & Pea Korma
Creamy prawn and pea korma made in one pan with gentle spice and a rich coconut sauce, ready in about 35 minutes.
Moroccan Chicken Tagine
Classic
serves 4
This Moroccan chicken tagine brings together aromatic spices, tender chicken, and a beautifully balanced sauce. Slow simmering lets the flavours deepen into a comforting, gently sweet-savoury dish.
Serve with couscous, rice, or flatbread to absorb the sauce. It is ideal for relaxed dinners and tastes even better the next day.
20 mins prep50 mins cook1 hr 10 mins total
Season chicken and brown in a little oil, then set aside.
Cook onion until soft, then add garlic and spices.
Stir in tomatoes and a little stock to form a sauce.
Return chicken to the pot, cover, and simmer gently for 35–40 minutes.
Uncover for the final 10 minutes to thicken slightly.
Adjust seasoning and finish with herbs before serving with couscous or rice.
Keep cooking
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