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African Peach And Chicken Tagine Recipe

Reuben Riffel.
Like chicken and fruit together? If so, do you fancy trying this African peach and chicken tagine?
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine South Africa
Servings 4 People


  • Large frying pan
  • Pan


  • 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 ground paprika
  • 1 tsp ground cinnamon
  • ¼ to ½ tsp red chilli flakes
  • 4-5 South African peaches, skinned* and sliced
  • 1 small sweet potato, cut into small bite-size pieces
  • 1x 400g tin chopped tomatoes
  • 125ml water
  • 75g Kalamata olives, pitted
  • ½ tsp salt
  • 50g raisins
  • Freshly ground black pepper to taste
  • Couscous or rice, to serve
  • 2 tbsp pine nuts, toasted
  • Chopped fresh coriander


  • Heat the oil in a large, wide frying pan over medium heat. Add the onion and chicken. Cook, stirring occasionally until chicken is no longer pink.
  • Stir in ginger, garlic and seasonings. Add peaches, sweet potatoes, tomatoes and their juice, water, olives and salt. Then stir.
  • Bring to the boil, then cover and simmer gently, stirring occasionally until sweet potato is soft, about 15 to 20 minutes.
  • Stir in raisins, then season to taste with salt and pepper.
  • Serve with couscous or rice, sprinkled with pine nuts and coriander.


Top Tip:

place the peaches in boiling water for about 30 seconds.
Using a slotted spoon, remove from the boiling water and place in a bowl filled with iced water.
As soon as the peaches are cool enough to handle, lightly pinch the softened skin and peel off with your fingers.
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Keyword Chicken, Dinner, Peaches