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COFFEE AND CHICKEN TAGINE

Servings: 4
Preparation: 25 minutes
Cooking: 1 h 30 minutes

Coffee in Northern Africa dates back to the 1500s. Our coffee and chicken tagine recipe brings that history to life – heartily. Made with Van Houtte® Kenya coffee, this deliciously decadent dish harmonizes the flavours of the Maghreb with your favourite brew.

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  • 1 Preheat the oven to 375ºF.
  • 2 Peel the garlic cloves and slice into strips. With the tip of a knife, score the chicken legs and stuff the garlic strips in the slits.
  • 3 Season the legs with salt and pepper. In a large skillet, brown each side of the chicken in 3 tbsp. of olive oil for about 5 minutes. Remove from the skillet and place at the bottom of a large tagine.
  • 4 In a small skillet, dry-toast the cumin seeds and cloves. Place the seeds in a mortar and pound them*. Set aside.
  • 5 In a small saucepan, brown the onion, the shallot and dried fruit in 2 tbsp. of olive oil until soft. Place in the tagine.
  • 6 Add the ground-toasted cumin, cinnamon stick, coriander, coffee, ginger, honey and chicken broth. Cover and cook in the oven for 1½ hours. 30 min before the end of cooking, add chickpeas.
  • 7 Serve the tagine directly on the table, alongside a large dish of couscous. Top with fresh coriander and enjoy!
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Ingredients

  • 4 grain-fed chicken legs, bone-in and skin-on  
  • 4 garlic cloves
  • Salt and pepper, to taste 
  • ½ tbsp. cumin seeds
  • 1 shallot, thinly sliced  
  • 1 small onion, chopped 
  • 3 cloves
  • 12 dried apricots
  • 12 dried prunes
  • 1 cinnamon stick
  • ½ tsp. powdered coriander
  • 1 tbsp. Van Houtte® Kenya coffee, ground
  • 1 tbsp. fresh ginger, finely grated 
  • 2 tbsp. honey
  • 2 cups chicken broth
  • 1 cup canned chickpeas, rinsed 
  • A few sprigs of fresh coriander 
  • Olive oil

 

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