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Asian 'tagine' of chicken with ginger & spring onions


  • Heat a little oil in a  large tagine (or casserole) and gently sauté the onion, ginger and garlic until tender, stirring now and again.
  • Whisk up ½ cup stock, with the soy, chilli paste, brown sugar and star anise.
  • Then flatten out the vegies in the tagine and place the chicken on top in one layer. Pour the soy mixture over, cover with the lid, turn the heat down and gently cook for about 20 mins until the chicken is ready, adding more stock if needed and the spring onions about half way through.
  • Serve with steamed rice on the side.
  • nb.  Any green Asian vegies can be added.


  • vegetable oil
  • 1 large onion, halved & sliced
  • 1 tbsp grated fresh ginger
  • 1 large garlic cloves, finely sliced
  • 3/4 cup chicken stock
  • 1 heaped tbsp soy sauce
  • 1 heaped tspn chilli paste
  • 1 scant tbsp brown sugar
  • 2 star anise
  • 8 skinless, boneless chicken thighs
  • 4-6 spring (green) onions, cut into lengths


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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