Harissa Tagine Recipe (Kit-Free)
This recipe recreates the Tesco Tagine with Harissa using common pantry staples. The key is balancing the earthy spices with the floral heat of harissa and the sweetness of the apricots.
Ingredients List
The Base and Protein
- 320g - 400g Boneless chicken thighs (diced) or 1 can of chickpeas (for a plant-based version) or combination of both
- Had with 320g chicken and 120g chickpeas
- 1 tbsp Vegetable or rapeseed oil.
- 227g Tinned chopped tomatoes (approx. half a standard tin).
- Had with baby tomatoes
- 100g Dried apricots (roughly chopped).
- 100ml Boiling water. The Homemade Spice Blend (Replaces Seasoning Packet)
- 1 tsp Paprika (sweet).
- 1/2 tsp Ground cumin.
- 1/2 tsp Ground coriander.
- 1/4 tsp Ground cinnamon.
- 1/4 tsp Ground ginger.
- A pinch of cardamom, allspice, and nutmeg.
- 1/2 tsp Salt and 1/2 tsp Sugar (to balance the acidity). The Sauce Component (Replaces Paste Packet)
- 1-2 tbsp Harissa paste (adjust based on your heat preference).
Cooking Method
- Brown the Protein: Heat the oil in a large saucepan over medium-high heat. Add the diced chicken (or your preferred plant-based protein) and cook until golden brown.
- Bloom the Spices: Lower the heat slightly. Add the minced garlic and the Homemade Spice Blend. Stir for 30–60 seconds until fragrant, being careful not to burn the spices.
- Combine: Add the harissa paste, tomato purée, chopped tomatoes, chickpeas, and chopped apricots. Stir well to coat everything in the spice mix.
- Simmer: Pour in 100ml of boiling water. Reduce the heat to low, cover, and simmer for 10–15 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through.
- Finishing Touch: Stir in the lemon juice just before serving to brighten the flavours.
Serving Suggestions
- Relevant Pairing: Serve with the Worldwide Foods Special Wholegrain, Wild & Red Rice shown in your photos. Heat the rice pouch for 2 minutes as per the packet instructions.
- General Alternative: If you prefer the original texture, use a roasted vegetable couscous.
- Garnish: Fresh coriander leaves and a squeeze of lime add a great fresh contrast to the deep spices.
Personalised Variations
- Protein Boost: Since you prioritize high-protein intake, using the full 400g of chicken thighs or adding a handful of extra chickpeas or edamame can help hit your targets without affecting the sauce consistency.
- Batch Cooking: This recipe scales up very easily. You can double the spice blend and sauce components to prep a larger batch for the fridge, as the flavours usually deepen after 24 hours.