This Chicken Tagine is a rich, aromatic dish that’s slow-cooked to perfection, making the chicken fall-apart tender and infused with Moroccan-inspired flavours. Simmered gently on the stovetop for an hour, or easily adapted for the slow cooker, this dish develops a deep, mellow taste with hints of warm spices, dried apricots, prunes, and preserved lemon.
It’s even better when made ahead, allowing the flavours to intensify overnight. Serve it with couscous or warm flatbread for a comforting and flavour-packed meal!
Ingredients Needed:
- 8 bone-in chicken thighs
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, coarsely chopped
- 20g (¾oz) fresh root ginger, finely chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 3 large ripe tomatoes, roughly chopped
- 2 large garlic cloves, crushed
- 1½ tsp harissa paste
- 1 tbsp runny honey
- 450ml (15fl oz) chicken stock
- 75g (2½oz) ready-to-eat dried apricots, quartered
- 75g (2½oz) ready-to-eat pitted prunes, quartered
- 1 preserved lemon, quartered and deseeded
- 4 tbsp coarsely chopped fresh coriander
How To Make Chicken Tagine
- Brown the chicken: Remove the skin and any excess fat from the chicken thighs. Season well with salt and pepper. Heat 1 tbsp of oil in a large, flameproof casserole dish over medium-high heat. Fry the chicken in two batches, turning until golden brown all over. Transfer to a plate and set aside.
- Cook the aromatics: Reduce the heat to low and add the remaining 1 tbsp of oil to the pan. Stir in the onion and ginger, cooking for 5 minutes until softened. Scrape up any brown bits from the bottom of the pan for extra flavour.
- Build the sauce: Stir in the ground coriander, cumin, and cinnamon, frying for 2–3 minutes until fragrant. Add the tomatoes, garlic, harissa paste, and honey, stirring well. Pour in the chicken stock, bring to a boil, and return the browned chicken to the pan along with any juices.
- Add the fruit and lemon: Quarter the apricots, prunes, and preserved lemon. Remove the lemon pips and discard them. Add the fruit to the tagine, pressing them down slightly so they blend into the sauce.
- Simmer until tender: Cover and cook over low heat for 1 hour, checking occasionally and turning the chicken to ensure even cooking. The sauce should thicken, and the chicken should be tender.
- Chill for better flavour (optional): If making ahead, allow the tagine to cool completely before covering and refrigerating overnight. This enhances the flavours.
- Reheat and serve: The next day, gently reheat over low heat for 10 minutes, stirring in half the chopped coriander. Taste and adjust seasoning. Serve hot, garnished with the remaining coriander.
Recipe Tips
- Searing the chicken first: Browning the chicken adds depth to the flavour and prevents it from becoming bland in the sauce.
- Letting it rest overnight: The flavours intensify after chilling, making this an ideal make-ahead dish.
- Softening the fruit: Cutting the apricots and prunes into smaller pieces helps them melt into the sauce, creating a velvety texture.
- Serving suggestions: Couscous is a traditional pairing, but you can also serve it with rice, flatbread, or roasted vegetables.
How To Store & Reheat Leftovers
Storing in the fridge: Let the tagine cool completely, then store in an airtight container for up to 3 days.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm gently on the stovetop over low heat for 10 minutes, stirring occasionally. Add a splash of stock if the sauce has thickened too much.
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