Chicken Tagine

There is a fine line between drinking and being a drunk. I love my glass of red wine with supper but I can just as easily go without it. When we are socializing the glass may turn into a bottle but I know when to stop. Not knowing when to stop is when the problem starts. For some people they should never have the first drink. You hear “I don’t drink at lunch time” from a person who has two beers with lunch. Or “I only had one glass of wine” from someone who keeps topping up their glass. These people lie to themselves and hurt the people around them. They rely on the alcohol to get through the day and their behaviour ruins relationships. These people become sneaky and defensive and their company is not something you would seek out. This becomes a problem when their partner is someone you get on with and whose conversation is interesting. Do you put up with the drunken antics for the sake of a friendship you treasure? Do you even risk cooking with alcohol for the person with a problem? Well, thankfully you can always burn off the alcohol and use the flavour of the wine. This makes it safe for both alcoholics, people who do not drink, and children alike. Before using alcohol bring it to the boil and take it straight off the heat for use in your recipe. I love making a chicken tagine for a lazy Sunday evening meal, to accompany a glass of wine.

Chicken Tagine
Chicken Tagine
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Chicken Tagine

Recipe Category: Chicken
Makes enough for: 2 people
All Rights Reserved: an original recipe from Lavender and Lime


  • 15 mls lemon infused olive oil
  • 4 chicken pieces
  • salt and freshly ground black pepper to season
  • 1 onion, peeled and quartered
  • 2 potatoes, halved
  • 1 clove garlic, crushed
  • 2.5 cm root ginger, peeled and grated
  • 1 tin cherry tomatoes
  • 125 mls white wine
  • 5 mls arrowroot
  • 1 handful flat leaf parsley, chopped, to garnish


  • in the base of the tagine, heat the olive oil over a medium heat
  • brown and season your chicken pieces
  • add the onion, potatoes, garlic, ginger and tomatoes
  • when the tomatoes come to the heat add the wine
  • cover and cook for 40 minutes to ensure your chicken is cooked
  • remove the lid and add the arrowroot to thicken the sauce
  • stir in the parsley before serving

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19 thoughts on “Chicken Tagine

  1. Interesting, is there no trace of alcohol left after cooking? I’ve been quite pickled after a few glasses of gluhwein. Your chicken tagine looks warm and hearty 🙂

    1. That is an interesting point Cindy – I am going to have to see if the alcohol burns off when making gluhwein. In theory you cook off the alcohol by heating it. Have a lovely breakfast with Old Spouse 🙂

  2. I never heat wine, brandy or the likes before using it in food, I just add it straight in – thought that would be enough to burn the alcohol off.
    Your chicken tagine sounds like the perfect meal for a cold winters evening.
    🙂 Mandy

    1. It is not with Woolies -I am comparing their product to a new one and then I am going to tell them what I think of it – wish it were a paid thing!

  3. What a lovely dish. You’ve made it as pretty to look at as it is delicious to taste. I hope you have a great day. Blessings…Mary

  4. This chicken dish looks delicious, very tasty with all the ingredients in it. The potato must taste so good with all the chicken flavor in it. Hope you are having a great week Tandy 🙂

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