Chicken carambola tagine | Mediterranean Cuisine

A fruity, sweet spiced tagine with some beautiful floral background notes. A delectable Mediterranean recipe that set’s the sun right on your dinner table.

I’m a big fan the Mediterranean spice blends; they are aromatic, spicy, floral and sweet all at the same time, a real treasure for the palate.

You can go in so many directions with the spices and ingredients: the limit is your imagination!

In this recipe I’m going to give my spice mix a nice floral note and use some candied carambola to give it a sweet kick!

I’m using my clay tagine but you can use any cooking ware that fits for “low and slow cooking”.

This recipe can also be done in the oven at a temperature of 160°C; the cooking time stays the same.

Chose any side dish you like.


1.5kg chicken breast, 2 onions, 1 garlic bulb, 3 bell peppers, 2 lemons, 100gr fresh ginger, 250gr dried carambola fruit, 2 cubes chicken stock, 20 0lives, 1 tbsp honey, 4 to 5 tbsp olive oil

Tagine spices blend:

2 pieces of mace, 8 rose buds, 1 ½ tbsp hibiscus flower, 1 tsp lavender, 1 tbsp savory, ½ tbsp marjoram, 4 long kampot peppers, ½ tsp cubeb peppercorns, 1 tsp fennel seeds, 1 tsp cumin, 2 tsp coriander seeds, ½ tbsp Ceylon cinnamon berries, 2 tsp blue Persian salt

Let’s start to cut the chicken breast in three long slices; this gives us a nice presentation.

Cut the ball pepper in long parts and the onions and ginger in round slices.

Peel the garlic; you can keep the cloves whole or sliced.

Ground the spices with the tool you prefer.

Press halve a lemon add 3 tbsp olive oil, 1 tbsp honey and 2 tbsp of the ground spices; give it a good whisk.

Mix the chicken with the marinade and let it rest for 1 hour in your refrigerator.

In the meantime make the chicken stock and add the rest of the spices to it.

Coat the bottom of you pot with some olive oil and place the onion slices, add 1/3 of the ingredients (ginger, garlic, carambola and olives)

Place a first layer of chicken and bell pepper in the form of a star and continue building this way until all your ingredients are used.

Add the chicken stock, place the lid on top and let simmer low & slow for 1 ½ an hour.

Check out once and a while and add some stock or water if needed!

You can serve this dish with rice or couscous and harissa or with a simple salad, pita bread or tacos.

I’m sure you’re going to enjoy this lovely aromatic dish

Bon Appetite and see you back soon!


© 2018 Wessel Woortman

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