Peach & Chicken Tagine

This yummy peach and chicken recipe does look like it needs a lot of ingredients, but a lot of them are spices that you probably already have in the spice rack. It is definitely worth it.

The peaches are perfect for this time of year – stone fruits are best from now until mid-April, so get stuck in!

African peach and chicken tagine - with peach

African peach and chicken tagine


  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3-4 skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 tbsp finely grated ginger
  • 1 garlic clove, finely chopped
  • 2 tsp ground cumin
  • 1 tsp each paprika and cinnamon
  • ¼ to ½ tsp red chilli flakes
  • 4-5 South African peaches, skinned *
  • 1 small sweet potato, cut into small bite-size pieces
  • 1 tin chopped tomatoes
  • 125ml water
  • ½ cup Kalamata olives, pitted
  • ½ tsp salt
  • 50g raisins
  • Freshly ground black pepper to taste
  • 2 tbsp pinenuts, toasted
  • Chopped coriander


1. Heat the oil in a large, wide frying pan over medium heat and add the onion and chicken

2. Cook, stirring occasionally, until chicken is no longer pink

3. Stir in ginger, garlic and seasonings

4. Add peaches, sweet potatoes, tomatoes and their juice, water, olives and salt

5. Stir. Bring to the boil

6. Cover and simmer gently, stirring occasionally until potato is soft, 15 to 20 minutes

7. Stir in raisins, salt and pepper to taste

8. Serve over couscous or rice, sprinkled with pinenuts and coriander

Tasty Tuesdays on

Rebecca x

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