Chicken Tajine
Or how a simple one-pot dish can boost team spirit and fun….
Try this free, easy, one-pot recipe and find out how something so simple can be so impressive. Then, imagine your colleagues gathered around, chef hats & aprons on, laughter in the air mixing with the aroma of a delicious Chicken Tajine (or anything…) that you’ve all made together, one-pot simple but endless fun, then add a dash of friendly competition.
With VictorsFood, you get a 5-star, easy-to-organise event packed with energy and flavour. Your team bonds, creates, and celebrates together, just like in our video, where the excitement is as high as the flambee and the hat toss! Every event includes free apron hire and paper chef hats, and for events 3+ hours long, we’ll welcome you with free nibbles.
EOFY Special:
Book (& pay) for an event held before 31 August 2025 and enjoy a free competition upgrade for 3+ hour events, or $500 off a MasterChef Challenge event for teams of 25 or more.
Ready for an easy recipe to cook up some team spirit?
Ingredients
4 cloves garlic, chopped finely 6 tsp ground ginger
6 tsp ground cumin
3 tsp ground paprika
3 pinch saffron threads, crushed sea salt and pepper, to taste
4-6 chicken thigh cutlet w skin, bone in
2 large brown onions, sliced
½ bunch fresh parsley, chopped
½ bunch fresh coriander, chopped
6 cinnamon sticks
30 gm butter
½ lemon, juiced, to taste
peel of 6 preserved lemon, cut in strips
10 green or purple olives
Method
Mix the garlic, ginger, cumin, paprika, saffron, salt and pepper in a large flameproof casserole or pot. Add the chicken and rub well with the spice mix. Add the onions. Add the herbs, reserving 1 tbsp of each for garnish. Add about 500 ml water and the cinnamon. Bring to a boil over medium-high heat.
Add the butter. Cover and boil gently for 40 minutes, or until the chicken is cooked.
Transfer the chicken to a plate and keep warm. Discard the cinnamon stick. Boil the broth uncovered for 10 minutes, stirring occasionally, until concentrated and thickens a bit.
Add the preserved lemon peel and olives. Add the lemon juice, to taste. Simmer for a further few minutes.
Return the chicken to the pan, turning the pieces in the sauce to coat. Simmer for another 5 minutes. Taste and season. Serve with the remaining parsley and coriander sprinkled over the top.
Note: You can use a whole chicken also and cut it up into sections. You can also use boneless chicken thighs but only cook for 25 min then but remember the bone gives it more flavour. If you want your sauce less fatty, skin the chicken before cooking, but again the skin gives it flavour.
Serves 4
