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Chicken and pumpkin tagine

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Craving the ultimate winter warmer? Look no further than this tasty Chicken and pumpkin tagine recipe. Packed with veggies, herbs and spices, it’s a real winner.

  • Serves6
  • Cook time1 hour 20 minutes
  • Prep time15 minutes


  • 2 tsp olive oil
  • 1.3kg Coles RSPCA Approved Whole Chicken, cut into portions
  • 1 brown onion, cut into wedges
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 cinnamon sticks
  • 4 cups (1L) salt-reduced chicken stock
  • 800g pumpkin, seeded, peeled, cut into 3cm pieces
  • 1 tbs honey
  • 400g can chickpeas, rinsed, drained
  • Steamed couscous, to serve
  • Fresh coriander leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large casserole dish over medium-high heat. Add half the chicken. Cook, turning occasionally, for 5-6 mins or until golden brown. Transfer to a bowl. Repeat with remaining chicken.
  2. Step 2

    Reduce heat to low. Add the onion, garlic and ginger. Cook, stirring, for 5 mins or until onion softens. Add the cumin, ground coriander, turmeric and cinnamon. Cook, stirring, for 1 min or until aromatic. Return the chicken to the dish and pour over the stock. Bring to a simmer. Reduce heat to very low. Cook, covered, turning occasionally, for 40 mins or until the chicken is tender.
  3. Step 3

    Add the pumpkin and honey to the chicken mixture. Cook, covered, for 20 mins or until chicken is almost falling off the bone and pumpkin is tender. Add the chickpeas and stir to combine.

  4. Step 4

    Divide couscous among serving bowls. Top with chicken tagine and fresh coriander leaves to serve.