Coffee and chicken tagine


Coffee and chicken tagine

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.

Lentil Soup Ingredients

  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!

*If you don’t have a mortar, you can use ground spices.

The secret spice in our coffee and chicken tagine recipe? Van Houtte® Kenya coffee. Find yours online or in-store.

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