Easy chicken tagine

Easy chicken tagine

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(120 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal304
  • fat11g
  • saturates3g
  • carbs14g
  • sugars12g
  • fibre3g
  • protein39g
  • salt0.48g
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  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 skinless boneless chicken thigh, halved if large
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp grated fresh root ginger
  • pinch saffron or tumeric



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 400g carrot, cut into sticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • small bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • lemon wedges, to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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  1. Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.

  2. Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.

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Comments (136)

emmadalley's picture

This a simple, tasty and easy Tagine. I used a proper Tagine pot to make this which i think is great for cooking everything thing through evenly and tenderly. I also added Corriander and Cumin and some cloves. I think throwing in some prunes would also have gone well. I ended up with a lovely sweet delicate flavour which is what moroccan cooking is about. I also let it simmer for about 45 min so the chicken was super tender.
I served with some cous cous with a stock cube melted in. Yummy!!!

neatandtidy's picture

I made this tonight and it was delicious! I must admit I changed it abit though by frying the onion and ginger with a green chilli with cumin and nutmeg then added the chicken. Also used vegetable stock, a tin of plum tomatoes and chickpeas to go with the carrots cinnamon stick, half a pepper and some apricots - was mmm tasty!!!! Served with cous cous and loads left over for tomorrow.

dhoohar's picture

The original recipe would probably not be rated very high, but I have rated this receipe on the changes suggested. I used the veg stock in place of water, also added cinnamon, cumin, garam masala and a few drops of tabasco and raisins. Added some lemon juice and stirred in some creme freche and chopped corriander at the end. Served with cous-cous with lemon juice & corriander. The family loved it.

rueben's picture

used chicken and veg stock cube,cinnamon,cumin.a pinch of cayenne pepper gives it more taste to the sauce.

nataliadale's picture

I followed the advice of adding ground cumin and coriander and thought this was a lovely, simple midweek meal.

embles's picture

Lovely. I added some of the suggested ingredients: garlic, stock, sultanas, garam masala. Only about 280 cals per serving.

callingpiper's picture

i added garlic, chilli and cumin, was delicious, a subtle taste, but a great mix. would definatly make again.

vicki_jones109's picture

I love this recipe and cook it alot but served with rice rather than couscous due to a gluten free diet.

elleme's picture

I found it tasty as it was first time around, but my husband thought it was bland. So the next time I added cinnamon, cumin, paprika and some chilli flakes, and it was perfect that way.

cookie01's picture

Cooked this as a quick tea after spending all day gardening and the kids ate it without moaning which is not to be sniffed at. Have to say not very exciting...probably why the kids ate it. I used chicken stock rather than water and added morrocan spices and only used half a tablespoon of honey and it was still pretty sweet. Would cook again but it needs a bit more I'll be adding lots of spices and other veg, and maybe some chickpeas or beans.

1william's picture

Made this recently. Added chicken stock instead of water and added cumin as suggested. Served with cous cous.

karima's picture

i added little cumin and harissa and little mint

coen83's picture

not bad, will make again but it won't become a weekly staple in my house

grandmatoone's picture

I love this recipe and it was so easy to make. I added a few more spices and chicken stock instead of water. It was absolutely delicious! Served with cous cous.

debcoll81's picture

very nice. We added cumin, mixed spice and garlic.

cmeredew's picture

Very disappointing - somewhat bland.

greenlung's picture

Have made this before as per the recipe and whilst ok nobody really thought wow. Second time round I took on points about cinammon and cumin, also put in turnip, and everybody loved it. Cooked in oven for 2.5 hours. Great recipe when you make those changes re spices.

thompc's picture

Cooked this as an easy after work dish when I had friends coming round. Went down very well although I did add a little cayene pepper as it was slightly bland for my taste.

dawnmaria's picture

I put some more ginger and thickened the sauce with some cornflour and it was lovely.

weeble's picture

I will make this again. I added half a teaspoon of cumin & cinnamon, as advised by previous reviewers, along with some garlic.


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