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Holiday Cooking Guide: Tagine, One-Pot Recipe

Nothing makes a holiday like great food, but when cooking in a caravan or static lodge you won’t have all of the appliances or space that you have at home.

One-pot meals are a great way of creating something filling and delicious but with minimal washing up!

One-pot tagine recipe

You don’t need a clay pot to whip up a tasty dish like this. Simply add all of your chosen ingredients & spices into a casserole dish or large saucepan and top with feta, mint and lemon for a truly authentic taste.

Our favourite version of this North African dish is Moroccan Chicken. To make this one-pot meal even easier, you can prepare all of the spices and veg before you go away, meaning that all you need to bring is a small tupperware or sandwich bag. You can also add the meat to this as it will marinade nicely before cooking! Simply add couscous for a hearty meal. This dish is easy to freeze and reheat.

Holiday Cooking Guide: Tagine, One-Pot Recipe

50 mins cooking time  Clock icon for cooking Serves 4  cooking for people 4
Simple to make Scale for ease of cooking   x1 Pan pot-or-pan-icon


  • 3 tbsp olive oil
  • 3 garlic cloves
  • 1 tsp turmeric
  • 1 tbsp each ground cumin, coriander and cinnamon
  • 100g/good sized chunk of ginger, roughly chopped
  • 2 red onions, roughly chopped
  • 1 tin of chopped tomatoes
  • 100g raisins/cherries
  • 4 boneless, skinless chicken breasts or thighs
  • 1 large butternut squash, deseeded and cut into big chunks
  • 600ml chicken stock
  • 2 tbsp brown sugar
  • 2 tbsp red wine vinegar

Preparation Instructions

  1. Heat 2 tbsp of the oil in a deep pan or casserole dish, add the chicken and brown on all sides; either with or without the seasoning depending on how you have packed for your trip. Then remove the chicken to a plate.
  2. Gently fry the onions in the remaining oil until softened (leave a little onion to the side for garnish at the end).
  3. Add all or the remaining spices, fry for one minute more until fragrant. Add the tomatoes and fry for another few mins to soften.
  4. Return the chicken to the dish with the squash, stock, sugar and vinegar. Bring to a simmer and cook for 30 mins until the chicken is cooked through. Lift the chicken out and stir in the raisins or cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
  5. Mix the remaining red onion, lemon zest, mint and feta. Scatter over the dish, then serve with some couscous and yoghurt if you like.

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