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Chicken Wing Tagine

Transport yourself to Morocco with our chicken wing tagine. Our Ardmona tomatoes help make this mouth-watering Moroccan inspired dish a new family favourite.


  • 400g chickpeas
  • 2 tbsp olive oil
  • 6-8 chicken wings
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp ground black pepper
  • 2 red onions, sliced
  • 2 carrots, roughly chopped
  • 4 cloves garlic, minced
  • 2 x 400g cans Ardmona diced tomatoes
  • 150g dried apricots, chopped
  • 1 lemon, zested and halved
  • 1 bunch parsley, roughly chopped


  1. In a large jar, soak chickpeas in enough water to cover and leave overnight.
  2. In a large saucepan or tagine, heat 1 tbsp oil over medium to high heat and sear chicken on both sides until golden brown, set aside.
  3. Heat remaining oil over a medium heat. Add onion and carrots, cook for 2-3 minutes or until translucent.
  4. Add garlic and spices, cook for a further 2 minutes.
  5. Add Ardmona Diced Tomatoes, soaked chickpeas and 1/2 cup of water and stir well. Bring to a boil then reduce to a simmer and cook for 7-10 minutes.
  6. Place chicken on top of mixture, turn to coat, cover and cook for 20mins
  7. Add apricots and lemon zest and cook for a further 20 minutes, stirring occasionally until the meat is nicely cooked and starting to fall off the bone.
  8. Taste and adjust the seasoning, adding salt as desired.
  9. Top with parsley and lemon halves, and serve with couscous.
Chicken Wing Tagine

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