Chicken & Egg Tagine


  • 6 eggs
  • 400g skinless chicken thighs
  • 2 tsp extra virgin olive oil
  • 1 leek, thickly sliced
  • 2 celery sticks, thickly sliced
  • 1 medium carrot, thickly sliced
  • 1/2 red capsicum
  • 4 cloves garlic, sliced
  • 2 tsp Moroccan seasoning
  • 500ml salt-reduced chicken stock
  • 2 cups baby spinach leaves
  • 1 bunch mint leaves
  • 1/2 bunch coriander leaves
  • Low-fat yoghurt, flatbread and lemon wedges, to serve



  1. Place 6 eggs in a saucepan of cold water and set over a high heat. Bring to a boil, then cook for 6 minutes. Turn the heat off and let stand for 2 minutes. Chill under cold running water, then peel and halve. Set aside.
  2. Set a large saucepan over a high heat and fry the chicken thighs in olive oil for 5 minutes, turning often, until lightly browned. Set aside.
  3. Add the leek, celery, carrot, capsicum and garlic to the saucepan and fry for 5 minutes, until just softened, then return the chicken and mix in the Moroccan seasoning.
  4. Pour in the chicken stock and bring to a boil, then turn the heat to very low and simmer gently for 30 minutes, until the chicken is tender.
  5. Mix in the eggs, spinach and herbs, then serve with low-fat yoghurt, flatbread and lemon wedges.

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