Easy chicken tagine

Easy chicken tagine

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(138 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

    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 thighs, 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…


  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, questions and tips

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15th Nov, 2012
LUSH. Really hearty, dead easy to make, made a brilliant leftover lunch the next day too! Used 150ml of Veg Stock rather than water, and 2tbl spoons of tomato puree just to thicken the sauce up a little.
10th Oct, 2012
At first I was disappointed with the recipe considering it was under the 80 best ever recipes.... Then I added coriander instead of parsley (as that was what I had). I squeezed in some lemon juice as someone had suggested and all of a sudden it lifted all the flavours!!! I did add a pinch of both turmeric and saffron and also made alongside it a quorn version for my veggie daughter. I served it with brown basmatic mixed with a little wild rice.
1st Aug, 2012
Agree with kipperelli it was lacking flavour even after adding stock to the recipe. It was ok but I won't make it again.
31st Jul, 2012
Added garlic, cumin, cinnamon and coriander with the onions. Then added apricots and sultanas with the veg stock that I used instead of water. Added a healthy amount of pepper and juice of half a lemon at the end. Very good....will do again many times.
13th Jun, 2012
Great receipe. I do add chilli flakes, garlic and a teaspoon of corriander powder & cumin powder.granish with corriander instead of parsley. Lovely
7th Jun, 2012
loved it and so did my family !! really easy to make and next to no washing up :) would really recomend this for a lazy weekday dinner
2nd Jun, 2012
I added some tomatoes to this recipe and reallly makes difference by balancing out the flavours so they're not to overpowering. My boyfriend I thought it was delicious!
14th May, 2012
Delicious tangine, easy to cook - perfect!
2nd May, 2012
Can this be frozen please?
18th Apr, 2012
I found this a bit less flavoursome that I would expect a tagine to be - the five a day tagine on this site is much tastier. This may be because hardly there was hardly any liquid in the pan so I added a bit more water, even so there wasn't much sauce to speak of.


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