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Moroccan Chicken Giblet Tagine With Brown Rice

Moroccan Chicken Giblet Tagine With Brown Rice

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Cinnamon, cumin, coriander and ginger add distinctive North African flavours to this tasty tagine, with sultanas giving a touch of fruity sweetness. Pack in extra depth of flavour with a Knorr Chicken Stock Pot, and serve piping hot with brown rice and fresh parsley.

Preparation time


1 kg chicken giblets
30 ml canola cooking oil
30 g flour
1 onion, sliced
3 cloves garlic, thinly sliced
5 ml Robertsons ground cumin
5 ml Robertsons paprika
2.5 ml Robertsons ground cinnamon
5 ml Robertsons ground coriander
20 ml tomato paste
1 medium-large sweet potato, peeled and cubed
1 lemon, juice & Zest
1 x 400 g tin chopped tomatoes
1 packet Knorr mutton & vegetable soup
1 Knorr chicken stock pot (dissolved in 400ml hot water)
10 green olives, pipped & halved
20 g sultanas
¼ cup frozen peas
Robertsons atlantic sea salt
Robertsons black pepper
1 cup brown rice
10 g parsley, chopped

Preparation method

Clean the chicken giblets and chop them into even sized cubes. Toss them in flour, dusting off the excess.
Heat 15ml of the canola oil in a heavy-bottom pot, with a lid, over a high heat. Add the floured chicken giblets and quickly fry off until golden then remove from the pot.
Add the remaining 15ml oil to the pot over a medium heat.
Add the onion and saute, scraping the bits stuck to the bottom of the pot, until soft. Add the garlic and cook for a further 5 minutes, being sure to not burn the garlic.
Add the Robertson’s Ground Coriander, Robertson’s Ground Cumin, Robertson’s Paprika, Robertson’s Ground Cinnamon and tomato paste, and cook for a minute, until fragrant.
Add the chicken giblets, sweet potato, lemon juice & zest, tin of tomatoes, Knorr Mutton & Vegetable Soup and Knorr Chicken stockpot. Stir to combine and bring to the boil.
Once boiling, turn the heat down to a simmer and add the olives and sultanas. Cover with a lid and simmer for 1 hour.
Five minutes before turning off, add the peas.
Adjust seasoning with salt, pepper and lemon if need be.
Cook rice as per packet instructions.
To Serve
Serve the tagine in the pot or transfer to a different serving dish. Serve the rice on the side. Sprinkle the chopped parsley over both.


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