Easy chicken tagine

Easy chicken tagine

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(122 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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2nd Nov, 2010
This is amazing, the whole family love it. The only thing I added extra was some dried apricot halves and then served it with lemon & coriander cous cous.
2nd Oct, 2010
Added a little cumin, cinnamon, coriander, lemon zest, few sprigs of thyme. Served with a herby cous cous and all I can say is Yum !
18th Sep, 2010
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!!!
23rd Aug, 2010
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
12th Jul, 2010
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.
29th Jun, 2010
used chicken and veg stock cube,cinnamon,cumin.a pinch of cayenne pepper gives it more taste to the sauce.
8th Jun, 2010
I followed the advice of adding ground cumin and coriander and thought this was a lovely, simple midweek meal.
10th May, 2010
Lovely. I added some of the suggested ingredients: garlic, stock, sultanas, garam masala. Only about 280 cals per serving.
30th Apr, 2010
i added garlic, chilli and cumin, was delicious, a subtle taste, but a great mix. would definatly make again.
29th Apr, 2010
I love this recipe and cook it alot but served with rice rather than couscous due to a gluten free diet.


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