Mix all spices and rub them thoroughly on the meat. Set aside for 1 hour. After this time, pour the oil into the pan and fry the chicken breast on it until golden brown, on both sides. Remove from the pan
For the sauce
In a large frying pan, melt the butter over medium heat. Add garlic and tomato paste and cook for 1 minute. Add the mushrooms and fry on each side. Then add the tomatoes until they start to crack for about 5 minutes.
Add the stock, season with pepper and a pinch of red paprika, then bring to the boil. Add chicken breasts and simmer for about 20 minutes. Finally, add the tagine paste. Mix.