Mary Berry Chicken Tagine

I’ll be honest, the first time I tried making this chicken tagine, I completely forgot to rinse the preserved lemon—and let me tell you, the saltiness nearly knocked us sideways. But once I got the balance right? Magic.

This is one of those quietly spectacular dishes. It doesn’t shout. It simmers. It fills the kitchen with warmth—ginger, cinnamon, cumin—and turns humble chicken thighs into something you’d expect from a Moroccan souk (but without leaving your slippered feet and your favourite playlist).

Let me show you what I tweaked to get it just right—and how a night in the fridge somehow makes it even better.

Why This One Works So Well

Most tagine recipes miss the balance between sweetness and spice. This one nails it—thanks to the trio of dried apricots, prunes, and just a touch of honey. The preserved lemon cuts through all that richness with a punchy, almost floral sharpness.

What really surprised me? Browning the chicken properly (even if it takes a bit longer) changes everything. The flavour you get from those caramelised bits at the bottom of the pan? That’s your secret weapon.

INGREDIENTS + WHY THEY MATTER

• Chicken thighs (bone-in) – Stay tender after simmering. I tried boneless once—tasted fine but lacked depth.
• Fresh ginger – Adds zing and warmth. Don’t skimp or swap for dried.
• Ground coriander, cumin, cinnamon – The soul of the dish. Toast them in the pan for max aroma.
• Tomatoes – Break down into a natural, mellow base. Ripe ones really do make a difference.
• Harissa paste – Adds heat and depth. I used rose harissa once—lovely twist.
• Honey – Rounds out the spices. Don’t overdo it or it’ll tip into sweet-soup territory.
• Apricots & prunes – Melt into the sauce for body and natural sweetness.
• Preserved lemon – Adds bright, salty-sour complexity. Rinse and deseed or it’ll overpower.
• Fresh coriander – Lift and freshness at the end. Essential, not garnish fluff.

Making It Yours (Without Ruining It)

• No preserved lemon? Add a squeeze of lemon juice plus zest at the end. Not the same, but it’ll do in a pinch.
• Low on harissa? Sub with a mix of paprika and chilli paste. Taste as you go.
• Vegetarian version? Chickpeas and butternut squash hold up well—just simmer gently and keep the spices bold.
• Gluten-free? Serve over rice or polenta instead of couscous.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Dish turned too salty	Didn’t rinse preserved lemon	Always rinse and deseed preserved lemon
Chicken was bland	Skipped browning step	Always brown chicken, even if rushed
Fruit stayed too chewy	Left it whole	Quarter it small so it melts into the sauce
Sauce too watery	Lid too tight or simmer too low	Simmer uncovered last 10 minutes if needed

How to Make Mary Berry’s Chicken Tagine

1. Prep chicken – Remove skins, pat dry, season well.
2. Brown in batches – Use 1 tablespoon oil in a wide pan. Get it golden, not just pale beige.
3. Soften aromatics – In the same pan, add onion and ginger. Scrape up the brown bits.
4. Add spices – Stir in coriander, cumin, and cinnamon. Cook 2 to 3 minutes until fragrant.
5. Build the base – Add tomatoes, garlic, harissa, and honey. Stir until tomatoes break down.
6. Return chicken and add stock – Nestle chicken back into the pan and pour in the stock.
7. Add fruit and lemon – Press into the sauce. Cover and simmer over low heat for 1 hour.
8. Let it rest (optional) – Cool fully and refrigerate overnight. Worth it.
9. Reheat and finish – Heat gently, stir in coriander, and serve hot.

Tips From My Kitchen

• I use my old enamelled cast iron pot—it holds heat beautifully.
• I let the tagine sit 10 minutes off the heat before serving—the sauce thickens just right.
• If using shop-bought preserved lemons, I halve the quantity—they’re often stronger than homemade.

Storage and Serving

• Fridge: Up to 3 days, covered.
• Freezer: Cools and freezes beautifully—lasts up to 3 months.
• Reheating: Low and slow on the stove. Add a splash of stock if it thickens too much.
• Serve with: Couscous, flatbread, or roasted cauliflower rice.

FREQUENTLY ASKED QUESTIONS

Can I use boneless chicken thighs?
Yes, but they’ll cook faster and might not be quite as juicy. I prefer bone-in for better flavour and texture.

Is this spicy?
Mildly. The harissa gives a warm, gentle heat, but it’s not fiery. Adjust to taste.

Can I make this in a slow cooker?
Absolutely. Brown the ingredients first, then transfer to the slow cooker and cook on low for 5 to 6 hours.

Do I need a tagine pot?
Nope. I use a heavy-bottomed casserole dish or Dutch oven—it works just fine.

What if I don’t have prunes?
Chopped dates or extra apricots work well—just keep the sweet and savoury balance in check.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Swiss Chicken, Spinach, And Mushroom Bake
• Mary Berry Country Chicken Casserole
• Mary Berry Chicken Marengo