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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20th Nov, 2011
Very nice but needs tweaking. Rubbed the chicken with ground cumin and turmeric, added garlic, chilli flakes and chicken stock into the pan after frying the chicken and served with brown rice. Very nice and spicy.
8th Nov, 2011
Delicious- i couldnt find tumeric in shop so i used paprika instead I also added potatoes and sweetcorn at very end, filling meal.
8th Nov, 2011
Delicious- i couldnt find tumeric in shop so i used paprika instead I also added potatoes and sweetcorn at very end, filling meal.
14th Oct, 2011
This is a great crowd pleaser, made it for entertaining with adults and with the kids. I added cinnamon and cumin which added to the flavour. I make it with half chicken breast and half thigh. Served with lemon couscous and a bowl of salad makes for easy entertaining.
30th Aug, 2011
Very good recipe! Easy, healthy, lots of flavour! Added some cumin and some garlic. Served with brown rice. Will definitely make it again!
17th Aug, 2011
I read others comments and used chicken breasts, added stock not water and also cumin. It looked better than it tasted. It was OK but won't make it again. Husband not keen either.
21st Jun, 2011
My husband loved this and i found it really easy to make.
11th Jun, 2011
I added loads more ginger, 3 cloves of garlic, garam masala, cumin and cinnamon and more honey than the recipe stated. Also added sugar snap peas and a bit of cornflour. Was very yummy but nothing spectacular!
2nd Jun, 2011
Good to use as a base but to add a bit more flavour (and use up what I had the fridge!) I used passata instead of water, and added cumin, butternut squash and dried apricots. Really nice, although I think it would have lacked flavour without the extra additions.
25th May, 2011
This recipe is beautiful! I've made it so many times and it's one of mine and my boyfriend's favourites. I've also tweaked the recipe a bit - I find that adding some cumin and chicken stock rather than water (also a little more than specified in the recipe for more of that delicious sauce) really makes it lovely. Also I add some La Kama spice mix which makes it so authentic, and it's not so hard to find these days either. Yum!


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